- Melt the coconut oil in a large pan over a low-medium heat, and add the sliced onions. Sprinkle over 1 tsp 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 pak choi 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.
- Add green leaves and let wilt.
Chef's 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 low protein naan bread.
- You can blend this curry into a soup by adding more vegetable stock.
Important notice:
Protein Exchange Value** Per Serving: 1.5
**The Protein Exchange Value is calculated for phenylalanine only. The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
This platform is intended for patients or carers of patients who have been prescribed the Nutricia metabolic products by a Healthcare professional.
Always follow the advice of your Healthcare Professional before making any changes to your diet.
Everybody’s low-protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
Always check allergens for individual ingredients and product labels.
The 'chef's tip' has not been taken into account when calculating the nutritional values. Consult your dietitian for more information.
Despite careful calculation, nutritional values may differ per product. Therefore, always consult your dietician when using or adjusting the prescriptions.
