Rick Stein served up a cashew nut curry with Sri Lankan roasted curry powder on Saturday Kitchen.

The ingredients are: 300 g Cashew Nuts, 2 tbsp Vegetable Oil, 1 stick Cinnamon stick, 150 g Onion, 2 cloves garlic, 0.5 tsp Turmeric power, 2 tsp Sri Lankan Curry power, 400 ml coconut milk, 2 stalks Lemon Grass, 4 pieces Pandan (Screw Pine) 3cm long, 10-12 Curry Leaves, 150 g Green Beans, 1 tsp Palm sugar, 1 tbsp Lime Juice and handful of fresh garlic.