900g of roasted vegetables (e.g. parsnip, butternut squash, cauliflower)
25g coconut oil
1 tsp chilli flakes
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
- 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
- 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
- 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
- Then add the roasted vegetables and bring back to the boil
- 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
- 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.