Sri Lankan Cashew Curry

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.