Cashew and potato curry

This was something I’d seen in a magazine. It originally called for peanuts but my husband isn’t so keen on them so I substituted cashew nuts. I cooked halved new potatoes and fried some cubed aubergines. The paste was made from cashews, shallots, garlic, chilli, ginger, lime juice and zest, coriander and soy sauce. Then I heated the potatoes and aubergine with the paste, added coconut milk and stock and let it all simmer together. Just before the end I stirred in chopped spring onions and coriander, and served it with Joni’s 50/50 flatbreads.



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