I made this curry for tea last night and it was very very good. I was going to email the recipe to a bunch of people but then I thought, much easier to post it here and just direct everyone. I adapted the recipe a bit, as you do, so I'm writing the recipe as it was originally (I tore it from a magazine) with my adaptations there as well.
CASHEW AND POTATO CURRY
2 tbsp oil
2 brown onions, sliced - no onions for me!
2 tbsp ginger
2-3 cloves chopped garlic
1 tsp yellow mustard seeds - I used black
1 tsp fennel seeds
1/2 tsp tumeric
1/2 tsp hot chilli powder - no hot chilli for me either!
3 cups vegetable stock
500g potatoes, peeled, chopped
350g kumara (sweet potato), peeled, chopped - I didn't have any so just used more spuds
1 cup frozen peas - I found about 5 pods in the garden so used those
50g baby spinach leaves - I used Bright Lights, fresh from the garden, and don't worry - you won't taste it at all!
3/4 cup salted roasted cashew nuts - I used a packet of chopped peanuts
3/4 cup plain yoghurt - I used Greek
1/4 cup coriander leaves - I didn't have any so used 1 tbsp powdered coriander
2 tsp brown sugar
1 tsp curry powder
To make paste, process nuts in food processor for 2 minutes, or until mixture forms a paste. Add remaining ingredients and process until well combined. - Not having a food processor or mortar and pestle (shame!), I just mixed them in a bowl with a spoon.
Heat oil in large saucepan. Add onions, ginger, garlic and seeds. Cook for 2 minutes or until onions are soft. Add tumeric and chilli. Cook, stirring, for 1 minute or until fragrant. Add stock and potatoes. Bring to boil. Simmer, covered, for 10 minutes (until potato is tender).
Stir in peas, cashew paste and spinach. Simmer, uncovered for 5 minutes, until peas are tender and curry is hot.
That's it! I thought it was going to end up very liquidy, what with having 3 cups of stock, but once everything was all added it thickened up quite nicely. Oh - it makes a LOT too - we got 4 good sized servings out of it and you could probably get 6 medium ones.