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Keralan curry

keralan curry

Recipe highlights

Total cooking time:

65 min


Low Protein Diet - Exchange value 0*



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900g of roasted vegetables (e.g. parsnip, butternut squash, cauliflower)  
2 onions
25g coconut oil 
1 tsp chilli flakes
1tsp cumin
2 tsp turmeric ground
1 tsp ground coriander
2 tsp minced ginger 
1 litre coconut water  
1 vegetable stock cube 
2 tsp tamarind paste 
200g bok choy 


  1. Melt the coconut oil in a large pan over medium/low heat, slice the 2 onions and add to the pan, then sprinkle over 1 tsp of salt and cook for 15 minutes until the onions become very soft
  2. Add the chilli flakes, cumin, coriander, ginger, and turmeric to the pan and fry for a few minutes to toast the spices so they release their flavours into the onions
  3. Next, in a jug, mix the coconut water, stock cube and tamarind paste and add these to the onion mixture and bring to the boil
  4. Then add the roasted vegetables and bring back to the boil
  5. Lastly, chop the bok choy and add the white stalks to the curry to cook for 3 minutes then add the green leaves and allow to wilt in the curry


Chef tips:

  • You can use any exchange free roasted vegetables in this curry
  • Once cooked allow to cool and freeze until needed 
  • Great served with low protein coconut rice and naan bread 
  • You can blend this curry into a soup by adding more vegetable stock

This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.

The Loprofin range are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet, and must be used under medical supervision.

* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and product labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens, please contact your healthcare professional.

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