
Ingredients
- Glug of vegetable oil
- 2 onions – diced
- 2 red chillis
- 7 cloves garlic
- 1 thumb fresh ginger – peeled
- 1 tsp turmeric
- 1 tsp curry powder
- 1 Tbsp cumin
- 3/4 cup almonds
- 1 can coconut milk
- 1 cup vegetable stock
- Zest and juice of 1 lemon
- 1-2 potatoes – peeled and cubed
- Pile of mushrooms – sliced
- 1 handful of coriander – finely chopped
- Salt and pepper to taste
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Method
- Sautee onions in a big pot with the vegetable oil over a medium heat
- Zhuzh up the ginger, garlic and chilli in a food processor until finely chopped and add in with the onion mix
- When starting to go golden brown, add in the turmeric, curry powder and cumin and combine
- Blitz the cashews in the food processor until it forms a fine powder
- Throw in the almonds, coconut milk, stock, lemon and potatoes into the pan
- Simmer on a low heat until the potatoes are softening, approx 5-10 minutes
- Add in the mushrooms and coriander and return to simmer until the potatoes can be speared easily with a fork
- Season and serve over rice with some extra almonds and coriander over the top
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory