How to Make It
Heat the slow cooker to low then put in the cashew nuts coconut milk and turmeric. Cook for two hours
Put the oil, fenugreek, mustard and cumin seeds, curry leaves and cinnamon in a frying pan and fry for a few minutes until sizzling and fragrant.
Reserve 2 heaped tbsp each of the chopped shallots and tomatoes for serving and chill. Stir the rest into the coconutty cashews with 300ml water the tempered spices, curry powder, and potatoes. Cook for another 3 hours until the potatoes are really tender when poked with a skewer or a knife – stir once or twice to move the spuds about so they all cook evenly. Season well with salt.
Mix the reserved shallots and tomatoes with the lime juice. Scatter over the curry with lime wedges on the side for squeezing over.
Serve with naan
- 150 g cashew nuts
- 400 g tin coconut milk
- 1 tbsp ground turmeric
- 2tsp coconut or vegetable oil
- 2 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 20 curry leaves (fresh or dried)
- 1 cinnamon stick
- 8 round shallots finely chopped
- 175g tomatoes diced
- 1tbsp mild curry powder
- 700g baby new potatoes (halve any larger ones)
- 1 lime 1/2 juiced 1/2 wedged
- 4 vegan naan