Slow-cooker cashew and potato curry

Ingredients

• cashew nuts 150g
• coconut milk 400g tin
• ground turmeric 1 tbsp
• coconut or vegetable oil 2 tsp
• fenugreek seeds 2 tsp
• mustard seeds 1 tsp
• cumin seeds 1 tsp
• curry leaves (fresh or dried) 20
• cinnamon stick 1
• round shallots 8, or echalion shallots 3, finely chopped
• tomatoes 175g, diced
• mild curry powder 1 tbsp
• green chilli 1, pricked with a fork a few times
• baby new potatoes 700g (halve any larger ones)
• lime 1, 1/2 juiced, 1/2 wedged

Method

• Step 1

  Heat the slow cooker to low, then put in the cashew nuts, coconut milk and turmeric. Cook for two hours

  Step 2

  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

  Step 3

  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, green chilli 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.

  Step 4

  Mix the reserved shallots and tomatoes with the lime juice. Scatter over the curry, with lime wedges on the side for squeezing over.

Nutritional data

• kcals 570
• fat 37.8g
• saturates 19.7g
• carbs 38.5g
• sugars 9.3g
• fibre 7.9g
• protein 14.9g
• salt 0.1g