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vegetable korma recipe

Low Histamine Vegetable Korma Recipe

Enjoy this Low Histamine, Low Lectin, Low - Medium Oxalate, Low FODMAP Option Vegetable Korma Recipe with chicken or make it vegetarian.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 299.63 kcal

Equipment

Ingredients
  

  • cup Onion chopped
  • 3 cloves Garlic roughly chopped
  • ¼ cup Pecans (swap with Tiger Nuts for low oxalate)
  • ½ cup Filtered Water
  • 1 Large Carrot cut into 1-inch cubes
  • 1 Medium Rutabaga peeled and cut into 1-inch pieces
  • 2 cups Cauliflower cut into small pieces
  • 1 cup Broccoli cut into small pieces
  • 1 teaspoon Dried Coriander Seed
  • 1 teaspoon Curcumin Powder
  • teaspoon Cardamom 2-3 pods ground
  • 1 teaspoon Redmond Real Salt
  • 1 cup Let's Do Organic Coconut Cream
  • 1 Tablespoon Fresh Cilantro finely chopped or flat parsley
  • 1 Tablespoon Fresh Mint Leaves roughly chopped

Optional Chicken

  • 2 cups Chicken
  • 1 Tablespoon Avocado Oil or Ghee

Instructions
 

  • Add the onion, garlic, pecans and ½ cup water to the Instant Pot. It may be tempting to throw all the ingredients in the Instant Pot at once, but the onion and pecan paste needs extra time so it can thicken better. 
  • Lock lid into place. Select Pressure Cooker or Manual. Choose high pressure for 2 minutes. (Make sure steam release knob is in the sealed position.) 
  • When finished, transfer the ingredients to a food processor to purée. Return purée to Instant Pot. If the mixture is a little watery, don’t add more water. If it is a thick paste and ¼ cup of water to the next step.
  • Add carrot, rutabaga, cauliflower, broccoli, coriander, curcumin powder, cardamom, salt, and coconut cream. Mix. 
  • Select Sauté on the Instant Pot and sauté for 2 minutes. 
  • Then select Pressure Cook and choose high pressure for 3 minutes. Make sure the steam release knob is in the sealed position and the lid is in place and locked.
  • After cooking, release the pressure carefully and transfer korma to a serving bowl. 
  • If desired, sauté the chicken in avocado oil or ghee on the stovetop at medium heat. About 5 minutes. Mix in with the vegetable korma.  
  • Stir in the fresh cilantro (or parsley) and mint saving just a little bit for garnish if desired.

Notes

If you do not have an Instant Pot, you can cook this in a large skillet. 
Low FODMAP Substitutions:
  • Green onion tops for onion (will be a thinner consistency, but still tasty)
  • 1 Tablespoon garlic infused EVOO for garlic
  • Extra broccoli for cauliflower

Nutrition

Nutrition Facts
Low Histamine Vegetable Korma Recipe
Amount per Serving
Calories
299.63
% Daily Value*
Potassium
 
381.63
mg
11
%
Carbohydrates
 
41.59
g
14
%
Vitamin C
 
39.98
mg
48
%
Calcium
 
49.57
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dairy free, gluten free, low histamine, low lectin, low oxalate, medium oxalate