If you’d like to make your own garam masala (always best) then in a spice grinder combine 2 tsp cumin seeds, 2 tsp coriander seeds, 1 star anise, 2 cloves, ½ tsp peppercorns, ½ tsp ground cinnamon, ¼ tsp grated nutmeg, ½ tsp ground turmeric, and 1 black or green cardamom. Set aside.

Heat 2 tbsp vegetable oil (or half and half with plant-based butter) in a large saucepan over medium-high heat until melted. Add 1 onion, peeled and finely chopped, 4 garlic cloves, finely chopped, 1 tbsp ginger, grated, and 1 small red chile, finely chopped. Cook, frequently stirring until completely softened, about 10 minutes. Add ¼ tsp cayenne pepper, ½ cup cashews, and half of the spice mixture (or substitute with 2 tbsp store-bought garam masala. Cook, stirring until fragrant, about 30 seconds. Add 1 can of coconut milk (400ml) and remove from heat.

Blend until smooth using an immersion blender (or transfer to a blender and return the mixture to the pot). Add 600g cooked chickpeas (I like to use a good-quality Spanish brand), some shredded cavolo nero, and some cooked new potatoes. Stir and cook on medium until the cavolo nero is wilted, about 10 minutes. You can add some more garam masala (to taste) at this point. Season with salt and the juice of 3 limes (to taste).