Recipe: sweetcorn and cashew curry by Bake Off’s Urvashi Roe

Diwali is usually associated with “jamvanus” (dinner parties), says Urvashi Roe. It’s a time for visiting family and friends, sharing conversation and laughter over food, and wishing everyone good blessings for this wonderful festival of light and the forthcoming Hindu new year.

We often bring sweet treats or dishes for everyone to share. This one (which we call Makai Kaju nu Shaak) is a firm family favourite because as well as being super tasty, it’s easy to rustle up and can be reheated quickly without much fuss.

The toasted cashews provide a wonderful depth of flavour and crunch, contrasting with the soft, comforting potatoes and corn. My husband will eat this in one sitting if I let him.

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Serves four to six people

Ingredients

• 100g cashew nuts
• 2 tbsp sunflower or rapeseed oil
• 2 tsp mustard seeds
• 4 tsp finely chopped green chillies
• 300g floury potatoes, cut into 3cm cubes
• 400ml tin coconut milk
• 1 tsp turmeric
• 2 tsp cumin powder
• 1½ tsp salt
• 3 sweetcorn cobs, cut into 6cm pieces
• 3 tbsp finely chopped fresh coriander

Method

• Toast the cashew nuts in a dry wok over a medium heat until they start to brown and fill your kitchen with a wonderful nutty aroma. Set to one side.
• Put the wok back on the heat, add the oil and heat for a few minutes, then add the mustard seeds and let them crackle and pop for a few seconds. Next, add the green chillies closely followed by the potatoes.
• Turn the heat to low and stir in the coconut milk, turmeric, cumin and salt. Fill the empty coconut milk tin with water, scraping down the edges to get all of the coconut, and pour that in, stir and bring to a simmer.
• Leave to cook for five minutes and then add the sweetcorn and toasted cashews, reserving a few to garnish. Cook for another five minutes with the lid on until the potatoes are soft, the sweetcorn just tender and the cashews a little softened.
• Garnish with the fresh coriander and the reserved toasted cashews, roughly chopped. Serve as is or with crusty bread, on rice or on quinoa.

Growing up in a family who just loved to snack inspired former Great British Bake Off contestant Urvashi Roe to write Biting Biting, a collection of fast, easy and 100% vegetarian and vegan recipes that can be used as leftovers and store-cupboard ingredients. Her book is a celebration of snacking and of the food of the Gujarati diaspora in Africa and the UK.

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