Low Methionine Vegetable Curry
The total methionine content for the whole recipe is only 87mg.
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Servings: 1
Calories: 396kcal
Ingredients
- ½ cup Coconut Milk
- 2 cups Vegetable Broth See link to LM Broth Recipe in notes
- 1 cup Pumpkin 116g
- 1 Capsicum Large - 164g
- 1 Tomato Large - 182g
- 1 Celery Stalks Large - 64g
- 2 tsp Curry Powder
- 1 tsp Garam Masala
- 1 cup Onion chopped
- 1 tbsp Coconut Oil For cooking
Extra Spices
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon
- ¼ tsp Five Spice
- ¼ Garam Masala
Instructions
- Saute the onions and garlic in Coconut Oil
- Add the vegetables and mix in with the onion and garlic
- Add the curry and mix until the vegetables are coated
- Add the LM Vegetable Broth in, cover and simmer
- Add the coconut milk in the last 5 minutes as needed
- Tapioca flour can be used to thicken the curry
Notes
One of the biggest headaches for people on the Low Methionine Diet for Cancer is hunger! This can happen as most of the LM foods are fruit and vegetables which contain no fat. Fat is the little superstar macro that has a clever way of telling your brain that you are full.
Adding fat to the LMD will increase the chances of success.
This recipe for Vegetable Curry includes ingredients that are high in fat and therefore calories. This recipe could be divided into portions or eaten as a main meal.
The total methionine content for the whole recipe is only 87mg. The calories count is great at 396 and it provides 25 grams of fat.
Tapioca Starch can be used as a thickener for the curry as Tapioca contains no methionine.
Vegetable Broth Recipe
Nutrition
Methionine: 87mg | Calories: 396kcal | Carbohydrates: 43g | Protein: 8.8g | Fat: 25g