Vegetarian

Before I knew I had an allergy to nightshade plants, this pumpkin and tomato curry was a regular in my kitchen. Nightshades include potatoes, tomatoes, chilies, capsicums, eggplants, and tomatillos. Even some Australian bush tomatoes belong to the nightshade family. I’m also allergic to black pepper.

These days, knowing more about my allergies, I make this as a pumpkin and sweet potato curry with a teaspoon of tamarind purée. Instead of traditional heat sources like chilies or black pepper, I use my own “hot” spice mix, featuring mustard and ginger for warmth.

Note that this is not a traditional curry but an Americanized version. For example, I always cook the spices off in a little oil rather than adding them directly to the tomatoes.

For a FODMAP-friendly version, substitute the green part of spring onions for the onion and add them at the end of cooking.”


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Nightshade-Free Spice Mix:

1 tbsp ground cumin

2 tsp each ground coriander, cardamom, mustard seed, dried ginger

1 tsp cinnamon

½ tsp cloves


Of course, adjust to your taste. Some people find the aroma of cardamom overpowering, while cinnamon can evoke strong reactions. In essential oil form, cinnamon can cause burns if applied neat without a carrier oil.

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Dried bean “tofu”. I’ve made this,  and it came out pretty good. Yes, I’m also allergic to soy, so non-soy tofu was a fabulous find. Thanks to http://www.powerhungry.com for it.