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1
Peel the onions, cut them into large pieces, then blitz in a food processor until coarsely mincedyou dont want a sloppy puree.
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2
Peel and coarsely grate the ginger on the coarse side of a grater.
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3
Peel and finely slice the garlic cloves.
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4
Peel and coarsely chop the vegetables.
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5
Coarsely chop half of the cashews.
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6
Now deal with the spices: open the cardamom pods with your nails and scrape out the seeds, then crush them to a gritty powder.
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7
Grind the cumin and coriander seeds to a fine powder.
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8
Put the oil or butter into a deep, heavy-bottomed pan and stir in the onions, letting them soften but not color.
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9
Stir in the grated ginger and sliced garlic, continue cooking over gentle heat for a couple of minutes, then introduce the spicescardamom, cumin, coriander, turmeric, chile powder, and the cinnamon stick.
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10
Continue cooking, stirring for a couple of minutes, until the fragrance of the spices begins to rise, then add the chopped root vegetables and the chopped nuts.
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11
Season with the thinly sliced chiles, salt, and black pepper.
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12
Stir in 3 cups (750ml) water, partially cover with a lid, and let simmer gently for forty-five to fifty minutes, until the roots are tender when pierced with the tip of a knife.
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13
Toast the reserved whole cashews.
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14
Carefully introduce the cream and yogurt to the pan, letting them heat through but not boil.
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15
Should the mixture boil, it will curdle, and though the flavor will be fine, the grainy texture will be offputting.
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16
Check the seasoning, adding more salt or pepper if necessary.
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17
Scatter over the toasted cashews and some chopped cilantro.
