Leek, Potato, and Cashew Curry

Adapted from Meera Sodha


2 tbsp coconut oil
1 sprig curry leaves, fresh or frozen, plus a few extra, fried, to garnish
1 pound leeks, topped, thinly sliced into circles and well washed
3 fat garlic cloves, peeled and minced
1/2 inch piece fresh ginger, peeled and grated
1 green chilli, finely chopped
¼ tsp ground black pepper
½ tsp ground cinnamon
1 tsp ground cumin
½ tsp ground coriander
1 tsp salt
1 can coconut milk
1 pound potatoes, chopped
1/4 cup cashews, toasted, plus a few extra to garnish
1 handful frozen peas, defrosted
Lemon wedges, to serve


Heat the coconut oil in a deep-sided frying pan on a medium heat, then add the curry leaves and wait for them to crackle and pop. Stir in the leeks and cook for five minutes, until soft, then add the garlic, ginger and chilli, and cook for three minutes.

Stir in the pepper, cinnamon, cumin, coriander and salt, then add the coconut milk and potatoes; half-fill the now empty coconut milk tin with water and tip that into the pot, too. Bring the curry to a simmer, cook for five minutes, then add the cashews and peas, and simmer for a further five minutes, or until the potatoes are tender.

Check the curry for seasoning, transfer to a serving dish and squeeze over some lemon juice to taste. Garnish with a few fried curry leaves and extra cashews, and serve with freshly steamed jasmine or basmati rice.