Ingredients List



  1. Put the cashews in a blender and pour over a cup of boiling water. Leave to soak for at least half an hour.

  2. Put the potato, onion and carrot in a large pan with half a litre of boiling water.

  3. Cover and bring to the boil then reduce the heat to low and and simmer for ten minutes

  4. Add the cauliflower and spices and continue cooking, covered over a low heat, for fifteen to twenty minutes, stirring occasionally.

  5. Blend the cashews with their soaking liquid until smooth and add to the curry.

  6. Add the peas and spinach and simmer uncovered for another five minutes.

  7. Check that the potatoes and carrot are tender and add salt to taste. Some curry powder contains salt so you may not need to add any.

Creamy veg curry prep