Soak 75g of the cashews in 200ml hot water and set aside while you get started with the curry. Heat the coconut oil in a large pan over a low-medium heat and cook the onions with a pinch of salt, stirring often, until the onions are sizzling, aromatic and a little caramelised, about 10-15 mins. Stir in the garlic, ginger, chilli, cumin, coriander and turmeric, and cook for another 2-3 mins.
Creamy cashew, tomato & potato curry with easy homemade naans recipe
