Cashew curry recipe

Ingredients
 2 tbsp coconut oil
 ½ inch root ginger, peeled and grated
 5 garlic cloves, grated or finely chopped
 1 bay leaf
 1 shallot, finely diced
 10 curry leaves (optional)
 5 cm (2 inch) piece of lemongrass (tender base only), thinly sliced (optional)
 3 tsp curry powder (Sri Lankan or regular)
 250 gms. unsalted cashews, soaked in water for 20 minutes, then drained
 1.7 cups coconut milk
 0.4 cup hot water
 400 gms. tinned chickpeas, drained and rinsed
 3.5 oz sweet corn kernels (frozen, fresh or tinned)
 1.8 oz baby spinach
 0.4 oz fresh coriander, finely chopped
 1 pinch sea salt and freshly ground black pepper

Details
 Cuisine: Sri Lankan
 Recipe Type: Curry
 Difficulty: Easy
 Preparation Time: 20 mins
 Cooking Time: 30 mins
 Serves: 4
Step-by-step
1. Melt the coconut oil in a large saucepan over a medium heat, then add the ginger,
garlic, bay leaf, shallot, curry leaves and lemongrass (if using), and sauté for 2–3
minutes until softened and lightly coloured.
2. Add the curry powder and drained cashews, along with a pinch each of salt and
pepper, and cook, stirring, for 2–3 minutes.
3. Add the coconut milk, hot water and chickpeas, bring to a simmer, cover and cook for
20 minutes.
4. Add the sweet corn and spinach, cover again and cook for a further 2–3 minutes to
gently cook the greens.
5. Remove from the heat, stir through the coriander and serve.