At last! The first of those recipes I promised...
Adapted from Healthy Dairy-Free Eating, by Mini C and Tanya Carr (p. 99).
1 tbsp vegetable oil
4 tbsp Thai red curry paste (I used Geo Organics Red Curry Paste - which apart from a spot of white wine vinegar and orange juice is Candida diet-friendly)
310g firm tofu, cut into chunks
200ml coconut milk
2 large potatoes, peeled and cut into chunks
1 onion, coarsely sliced
1 tbsp cashew nuts (I added extra!)
4 cardamon seeds
1 inch piece of cinnamon stick
1 1/2 tbsps freshly squeezed lemon juice
3 tbsps granulated xylitol
1 1/2 tbsp soy sauce
1/2 handful coriander leaves to garnish
Heat oil in a pan over a low heat. Add the curry paste and stir-fry or about 15 seconds - don't burn! Add the tofu chunks and stir-fry for 1 minute.
Stir in the coconut milk and simmer for 5 minutes, add the potatoes, onion, cashews, cardamon and cinnamon.
Season with lemon juice, xylitol and soy sauce. Leave curry to simmer for 20 minutes, or until the potatoes are cooked through.
Garnish with the coriander leaves and serve with boiled brown rice. Delicious!