Leek, Potato, and Cashew Curry

Ingredients

• 2 tbsp coconut oil
• 1 sprig curry leaves, fresh or frozen, plus a few extra, fried, to garnish
• 1 pound leeks, topped, thinly sliced into circles and well washed
• 3 fat garlic cloves, peeled and minced
• 1/2 inch piece fresh ginger, peeled and grated
• 1 green chilli, finely chopped
• ¼ tsp ground black pepper
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp salt
• 1 can coconut milk
• 1 pound potatoes, chopped
• 1/4 cup cashews, toasted, plus a few extra to garnish
• 1 handful frozen peas, defrosted
• Lemon wedges, to serve