Potato, Chickpea and Cashew Curry

Still working my way though Veggie Feasts and this time it was curry! I had never had Indian food before college (that I can recall) which makes sense because when I said something about eating it a few months ago my Mom's response was 'ew, why?' Whatever, its DELICIOUS, but time consuming. Just to warn you.

Ingredients:

• 4 TBSP vegable oil
• 1 onion, sliced (put it in the freezer first so you don't cry! Only for 5 minutes or so)
• 2 garlic cloves, chopped
• 2 tsp grated fresh root ginger
• 2 tsp ground coriander (cilantro)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnimon
• 1/4 to 1/2 tsp chilli powder (mine was all gone....so I used chilli flakes)
• 4 tomatoes, chopped
• 300 ml water
• 500 g potatoes, cubed (they don't have to be cooked. I know, I was shocked too)
• 400 g canned chicpeas, drained
• 250g button mushrooms, trimmed
• 75g unsalted cashew nuts
• 2 TBSP chopped fresh corriander (cilantro)
• 150 ml natural yoghurt
• salt and pepper
• rice

Directions
1) Heat half the oil in a large saucepan
2) Add the onion, garlic, ginger, ground corriander, cumin, turmeric, cinnamon, chilli powder, salt and epper and cook over a low heat for 10 minutes






3) Add the tomatoes and water to the pan and bring to a boil, then reduce and simmer for 15 minutes







4) Add the potatoes and chickpeas and cook for 20 minutes








5) Heat the remaining oil in a frying pan
6) Add the mushrooms and cook for 3-4 minutes until browned







7) Start making the rice
8) Add the mushrooms to the curry with the cashews and fresh corriander and cook for 10 minutes
9) Add the yoghurt and heath through without boiling






10) Serve with the rice