1. Heat ghee or oil in a large saucepan over medium heat. 2. Add onion and cook for 3 to 4 minutes or until browned. 3. Add curry paste, cashews and chilli. Cook, stirring, for 1 minute. 4. Add stock and potatoes, bring to the boil, then reduce heat and simmer, covered, for 15 minutes. 5. Add vegetables. 6. Combine yoghurt and cream, stir into curry, then simmer, covered, for 10-15 minutes or until vegetables are tender. 7. Serve with naan bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
