Now and again I do like a good curry with subtle sparks flying around, but with a mast cell condition and histamine problem, most spices seem to upset my system and raise my histamine levels enough to cause me to blow up like a overgrown pomegranate and fatigued like a drenched parrot, so often I stay away.
I decided to create a very simple curry and include just a few spices that are mean’t to be low in histamine and tolerated by most, so I thought i’d give it a try, but it’s a hit and miss with me and everyone is different when it comes to tolerance, some people can eat more spices and be fine and others cannot tolerate any.
Ingredients – curry
- 2 chicken breasts chopped into chunks
- 1 red onion finely chopped
- 4 cloves of garlic put through a squeezer
- 5 chopped baby sweetcorn’s
- half a courgette (zucchini) roughly chopped
- 2 medium thick rings of butternut squash chopped
- half a carrot finely chopped
- 2 turmeric chopped very finely
- pinch of saffron
- small chunk of ginger
- handful of coriander
- coconut oil
- pinch of rock salt
Heat up the coconut oil (I have haven’t used odourless oil this time as coconut is nice with spices and seems to compliment it well) add in the chicken pieces and brown all the sides for about 5 minutes, then add in the garlic, onions, turmeric and saffron, ginger and salt and fry for a few more minutes, until the nice smells seem to come through, then add in the rest of the veg and coriander and fry for a few more minutes, before adding in some water and letting it slowly simmer for about 45 minutes, then it’s ready to serve.
Ingredients – cauliflower rice
- Half a cauliflower put in a food processor until it looks like rice
- 3 spring onions finely chopped
- fresh coriander
- pomegranate seeds
- Himalayan salt
- coconut oil (odourless)
Heat up the coconut oil then add in the spring onions and fry for a few minutes, then add in the cauliflower rice, coriander, salt and pomegranate seeds and fry until the rice becomes soft, should be about 10 -15 minutes, then it’s ready to serve.
Ingredients – wraps
- 5 Large parsnips peeled and chopped
- 3 duck eggs
- 2 tablespoons of water
- half a tablespoon of coconut oil
Boil the parsnips until soft, then add to a blender with the eggs, salt, water and coconut oil and blend for about a minute until smooth. Then get a tray out and lay some grease proof paper over it, then pour the mixture over it and spread it out over the paper evenly until it looks like a wet flat pizza base. Cook on gas mark 5 for around 30 mins, or until cooked through and golden brown, then take out and wait for it to cool, then slice into around 4 pieces for the wrap, then gently scoop off with a spatular, fill with the chicken curry, rice and cucumber and cress and it’s ready to munch.