This creamy cashew curry is pure comfort food that’s full of delicious flavour and spices. Plus it’s vegan and gluten-free! Make sure you give yourself enough time to soak the cashews overnight to plump them up.
A full-bodied curry cooked low and slow with the tang of tomato and crisp curry leaves to cut through the rich, tender beef. An effortless and refreshing cucumber yoghurt condiment completes this lush affair.
The fresh, aromatic flavours and crunch of Indian spices like fried curry leaves and Bengali five spice are packed into every melting bite of potato flecked with the briny, glittering jewels of Black Lava Sea Salt.