Ingredients:
– 2 tbsp of coconut oil
– 1 tsp of salt
– 1 tsp pepper
– 2 onions/2 tbsp onion powder
– 2 cloves of garlic/1 tbsp garlic powder
– One thumb sized piece of ginger
– 2-3 tbsp Curry powder
– 1 tbsp ground paprika
– 1/2 tsp of chilli (optional)
– 1 can of tinned chopped tomatoes
– 1 can of passata
– 2 tbsp tomato purée
– 1/2 cup of cashews (soaked in hot water for 2 hours) OR 1 can of coconut milk
– 2-4 cups of veg of choice (my favourite is chickpeas, tomato, spinach and mushrooms)

Method:
– If using, Rinse and blend the soaked cashews until they are a smooth creamy texture. (Set aside for later)
– Heat oil in a large sauce pan
– Add the onion, garlic, ginger, salt, pepper, curry powder, paprika and chilli and fry until the spices are cooked though.
– Add the passata, tinned tomatoes, tomato puree, cashew cream OR coconut milk, and veg. Cover and Simmer on a low heat until the veg has cooked. (Approx 30- 45 minutes)
– Serve fresh or reheat the next day for the best tasting curry.