Cashew curry recipe

Ingredients

• 2 tbsp coconut oil
• 15 g root ginger, peeled and grated
• 5 garlic cloves, grated or finely chopped
• 1 bay leaf
• 1 shallot, finely diced
• 10 curry leaves (optional)
• 5 cm (2 inch) piece of lemongrass (tender base only), thinly sliced (optional)
• 3 tsp curry powder (Sri Lankan or regular)
• 250 g unsalted cashews, soaked in water for 20 minutes, then drained
• 400 ml coconut milk
• 100 ml hot water
• 400 g tinned chickpeas, drained and rinsed
• 100 g sweetcorn kernels (frozen, fresh or tinned)
• 50 g baby spinach
• 10 g fresh coriander, finely chopped
• 1 pinch sea salt and freshly ground black pepper