Low Histamine Indian Food!


For those of you that follow me on social media, by now you are well aware of my histamine intolerance. It makes eating tricky. I have LOTS of restrictions and am constantly working to be more and more creative in my food choices.

However, since beginning my new probiotics and DOA (diamine oxidase) my tolerance for most foods has grown – just a very little bit. Generally even a pinch of spices can cause me to break out in hives, eczema, experience hot flashes, get ulcers/canker sores and have red/itchy eyes. But a week and half with my new supplements and I’m already starting to handle some foods and spices better!

Today I’m going to be a little bit risky and eat more spices than I have in a while and create a yummy Indian dish!

***fast forward to later in the day, I ended up being a little itchy, but so far not too horrible.

For those of you that handle spices well, feel free to add a little more! For those of you that are very sensitive, feel free to add a little less. Perhaps only add low histamine spices.


I made this recipe up on the fly with things I had in my kitchen and it turned out REALLY yummy! I hate measuring things but because I love you, I measured my ingredients. We’ll begin with ingredients:

  • 1/2 cup basmati rice
  • Coconut oil for rice and sauteing veggies (1 – 2 tbls)
  • 1 small  – medium zucchini
  • 1 orange or red bell pepper
  • 1/4 large red onion
  • 1 clove garlic
  • 1/2 can chick peas (not pictured)
  • 2 – 3 handfuls kale (not pictured)
  • 1/4 cup coconut cream
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1/8 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp paprika (in the future I would probably sub turmeric as the paprika made me itchy)
  • 1/8 cinnamon
  • lots of cilantro!
  • salt and pepper to taste

Creates two servings…or one Grace sized serving.



Begin by preheating your over to 400 degrees Fahrenheit.  Start cooking your rice according to the package, then turn off stove and add coconut oil and cilantro at the very end. When the oven is ready, roast your bell pepper, onion and garlic for 10 – 15 min (or until aromatic and edges begin to slightly brown).



Sautee chopped zucchini, chick peas and kale in coconut oil until aromatic and slightly browned. Blend roasted veggies, spices and a very tiny bit of water to create your puree. Pour mixture over sauteed veggies and stir in coconut cream on low heat until smooth. Season with salt and pepper and add more cilantro if desired.



Enjoy your delicious creation! I drank ginger turmeric tea alongside in lieu of chai. Very yummy indeed!




Watch the video here! Let me know how you liked it and if you varied the recipe for your own taste! XO!


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