Loaded Korma Fries

Slice the potatoes (500 g) into wedges and place on a lined baking tray. Drizzle with olive oil (2 tbsp), garlic powder (1 tsp), smoked paprika (1 tsp), salt (0.5 tsp) and black pepper (0.5 tsp). Mix to coat and spread in one layer. Bake for 40 minutes (or air fry for 20 minutes), turning halfway until cooked through and golden. Start 40m timer

Peel and dice the onion (0.5). Soak the cashews (100 g) in boiling water for 15 minutes. Peel and mince the garlic (3 cloves) and ginger (2 cm). Finely slice the chilli (1 green). Pick the fresh coriander (10 g) leaves and roughly chop. Start 15m timer

Drain the cashews and place in a blender with the coconut milk (400 g) and water (100 ml). Blend until smooth. Heat the olive oil (2 tbsp) in a frying pan over a medium heat. Add the minced garlic and ginger and cook for 2 minutes, then add the curry powder (1 tbsp), ground turmeric (1 tsp) and ground cumin (1 tsp) with water (2 tbsp) and toast for 1 minute until fragrant. Stir through the coconut cashew cream and bring to a simmer to warm through. Squeeze in the lime (1) and taste to season with salt and pepper. Start 3m timer

Transfer the fries to a plate. Spoon over the korma sauce and top with the diced onion, sliced green chilli and fresh coriander.