Slow-cooker vegan cashew and potato curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 150g cashew nuts
- 400g tin coconut milk
- 1 tbsp ground turmeric
- 2 tsp 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, or echalion shallots 3 round shallotsfinely chopped
- 175g tomatoesdiced
- 1 tbsp mild curry powder
- 1 green chillipricked with a fork a few times
- 700g (halve any larger ones) baby new potatoes
- 1 lime1/2 juiced, 1/2 wedged
Nutrition: per serving
- kcal570
- fat37.8g
- saturates19.7g
- carbs38.5g
- sugars9.3g
- fibre7.9g
- protein14.9g
- salt0.1g
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.
