Korma - Crohn's disease safe recipe

Ingredients

(select an ingredient to explore)

150ml Coconut Milk

150ml Chicken stock

2 tbsp Korma Curry Powder*

1tbsp Rapeseed Oil

1tsp of Sugar

1/3 cup of Cashews

1 thumb sized piece of ginger

2 stalks of Lemongrass

4 Cardamoms (remember to remove afterwards)

Preparation time: 30 minutes

Instructions

Growing up I always loved Indian cuisine but slowly these meals became the most dangerous options for me. In fact it was a chicken tikka masala that I remember being the last meal that tipped me over the edge before hospitalisation.

The mixture of ghee cooking oil, spices and cream added to sauces make this one of the most difficult meals to add to my diet, and to be honest, I would never have this in my rotation on weeks where I'm not feeling at my best.

However I am slowly finding that you can reign back the most dangerous ingredients of these dishes and come up with suitable replacements. Replacements that are sometimes even used anyway - like using coconut milk instead of cream, and stripping back on the onion and garlic powders in favour of more cumin, coriander and cardamom.

As always, add these things slowly. Don't be afraid to strip the recipe right back for its first attempt.

*In the UK, a supermarket Sainsbury's do a "Korma Curry Powder" which is much milder than regular Curry Powder, along with avoiding Garlic Powder and Onion Powder as the ingredients. It is much safer!