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For the curry:

200g cashews (raw)

400ml unsweetened cashew milk

3 sweet potatoes

2 large onion

8 garlic cloves

2 tsp ginger from fridge

2 tbsp ground cumin

2 tbsp ground coriander (seeds)

½ tsp cayenne pepper

½ tbsp garam masala

1 tsp ground cloves

4 tsp ground cardamom

6 bay leaves

2 tsp turmeric powder

2 tsp ground cinnamon

2 x 400g can chickpeas

200g frozen green beans

2 x 400ml can of coconut milk

½ cup lime juice from fridge or 4 fresh limes

1 tsp caster sugar

Vegetable oil

Salt and pepper

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For serving:

Roasted cashews

Red chilli

Handful of fresh coriander

Plant-based Naan bread

Plant-based butter

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For the cashew cream

1. Preheat oven to 200C. To soften the raw cashews, bring a pot of water to the boil, add the cashews, and simmer for 10 minutes. Once soft, drain the cashews. Add half the cashews (100g) and half of the milk (about 200ml) to the blender and blitz until you have a really smooth cream. Pour into a separate bowl and blend the other half of the cashews and milk.

2. Cut the sweet potatoes into 3cm chunks. Toss in salt and 2 tbsp veg oil. Spread out on a lined baking sheet and transfer to the preheated oven. Bake for 25 minutes until soft on the inside and crisp on the outside. Put in a separate container in fridge.

   Prepare the base

3. Peel and finely chop the onion. Peel and grate the garlic and ginger. In a large saucepan, heat 3 tbsp of veg oil over medium to low heat. Once hot, add the cumin, coriander, cayenne, garam masala, cloves, cinnamon, cardamom, bay and turmeric.

4. Fry gently to release the beautiful aromas. Add the onion with 1 tsp salt, stir so that it is coated in the spices, and leave to cook for 7-10 minutes, or until the onion is really soft. Add the garlic and ginger, fry for a minute. Add the chickpeas (and chickpea water), green beans and coconut milk. Bring the curry to a simmer, and cook for 5 minutes.

5. Pour the cashew cream into the curry to heat through. Take the pan off the heat, then stir through the lime juice, sugar and season to taste with salt and pepper.

6. For us to garnish: roasted cashews, chopped red chilli, sweet potato and coriander. Scoop up with plant-based naan.