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

Method

1. Sautee onions in a big pot with the vegetable oil over a medium heat
2. Zhuzh up the ginger, garlic and chilli in a food processor until finely chopped and add in with the onion mix
3. When starting to go golden brown, add in the turmeric, curry powder and cumin and combine
4. Blitz the cashews in the food processor until it forms a fine powder
5. Throw in the almonds, coconut milk, stock, lemon and potatoes into the pan
6. Simmer on a low heat until the potatoes are softening, approx 5-10 minutes
7. Add in the mushrooms and coriander and return to simmer until the potatoes can be speared easily with a fork
8. Season and serve over rice with some extra almonds and coriander over the top
9. Take photos and tag @vaguelyvegetarian on Instagram
10. Bask in social media glory