2 tbsp of coconut oil
15g of root ginger, peeled and grated
5 garlic cloves, grated or finely chopped
1 bay leaf
1 shallot, finely diced
8–10 curry leaves (optional)
5cm piece of lemongrass (tender base only), thinly sliced (optional)
3 tsp of curry powder (Sri Lankan or regular)
250g of unsalted cashews, soaked in water for 20 minutes, then drained
400g tin of coconut milk
100ml of hot water
400g tin of chickpeas, drained and rinsed
100g of sweetcorn kernels (frozen, fresh or tinned)
50g of baby spinach
10g of fresh coriander, finely chopped
Sea salt and freshly ground black pepper
Melt the coconut oil in a large saucepan over a medium heat, then add the ginger, garlic, bay leaf, shallot, curry leaves and lemongrass (if using) and sauté for 2-3 minutes until softened and lightly coloured.
Add the curry powder and drained cashews, along with a pinch each of salt and pepper, and cook, stirring, for 2-3 minutes. Add the coconut milk, hot water and chickpeas, bring to a simmer, cover and cook for 20 minutes.
Add the sweetcorn and spinach, re-cover and cook for a further 2-3 minutes to gently cook the greens. Remove from the heat, stir through the coriander and serve.