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My mum, Nafisa, passed a version of this recipe to me when I first moved to the US more than twenty years ago. In those days, diets, and certainly, living with some- one following one so strictly, was an anomaly. Within a year of meeting Raman, he started using the SCD. I often joke with friends that we found each other and the diet-at the same time-all is still well on the partner and diet front many years on... - Nilou


1 tablespoon (14 g) ghee
2 cloves garlic, peeled and minced fine
½ teaspoon paprika powder
½ teaspoon turmeric powder
1-inch ginger piece, peeled and minced fine
1 teaspoon salt
1 onion, peeled and chopped fine
½ teaspoon black pepper
1½ cups (150 g) string beans, ends trimmed and chopped
½ cup (120 mL) water
1 cup carrots (150 g), peeled and diced into rounds
1 red bell pepper, seeded and sliced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 small zucchini,
ends trimmed and diced into rounds
2 cups (192 g) mushrooms, sliced


1. Heat the ghee over a medium flame in a wok pan
2. After ghee is melted, add the garlic, ginger and onions
3. Sauté until the onions are transparent (not browned)
4. Next add in the string beans and carrots
5. Stir and allow them to cook for 5 minutes
6. Next, toss in the spices, salt, and black pepper into the pan
7. If it is too dry, stir in up to ½ cup water at this point
8. Finally add in the remaining vegetables–the red bell pepper, zucchini, and mushrooms, and cook until veggies are soft, about 20 minutes
9. If you like your veggies crunchier, then cook the dish for less time as necessary


3-5 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0