Vegan Slow Cooker Curry Recipe | olivemagazine

Ingredients

• 150g cashew nuts
• 400g tin coconut milk
• 1 tbsp ground turmeric
• 2 tsp coconut or vegetable oil
• 2 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 20 curry leaves (fresh or dried)
• 1 cinnamon stick
• 8, or echalion shallots 3 round shallots finely chopped
• 175g tomatoes diced
• 1 tbsp mild curry powder
• 1 green chilli pricked with a fork a few times
• 700g (halve any larger ones) baby new potatoes
• 1 lime 1/2 juiced, 1/2 wedged