One of the biggest issues I have being on the low FODMAP diet is the struggle to create a sauce suitable within such strict guidelines. When it comes to curry, I’ve searched high and low for a curry paste that contains no onion or garlic and have had no success. This recipe doesn’t contain either, and I feared it would be bland – BUT to my surprise, it’s is packed with flavor from the spices and coconut milk! Did I also mention it’s A CURRY US LOW-FODMAPPERS CAN EAT?!
I’m aware this recipe calls for cashew nuts to serve – I absolutely love cashews and can tolerate a small amount, but just ten nuts does contain high amounts of Oligos- GOS and fructans, so if you cannot tolerate them or are on a very strict low FODMAP diet, just swap them for pine nuts or pumpkin seeds or omit altogether. I promise it will taste just as good!
I could rave on about this comforting veggie based meal for hours but I’ll save you from that – just scroll down for the recipe and get excited.