First make the cashew cream. Soak the cashews in 200ml water for 30 minutes.

Transfer the cashews and their water to a blender with the lemon juice and blend until smooth. Store in the fridge for up to 1 week. The cream may thicken slightly when cold – simply thin it out with a little water if necessary.

Then make the curry paste. Put the coriander, onion, garlic, chilli, ginger, lemongrass (if using) and lime zest into the bowl of a food processor and blitz until finely chopped.

Heat the olive oil in a large saucepan and fry the paste for 3–4 minutes, stirring all the time. Add the coconut milk, the black beans and their liquid and 200ml of water and simmer for 5 minutes to allow the flavours to infuse.

Stir in the cashew cream and vegetables. Mix well and simmer for 5–7 minutes until the vegetables are tender but still a little crunchy.

Finish the curry with the fish sauce and squeeze over the reserved limes. Season to taste with salt and pepper and serve with Pearls and Puy (page 149 of Food Food Life ) or a rice of your choice.

10–15g fibre. 11 plants.