Destem and finely slice the chillies.

Peel the sweet potato and cut into 1 cm cubes.

Zest and juice the lime.

Destem, deseed the pepper and cut into 1cm cubes.

Clean the mushrooms and cut in halves.

Trim the courgettes and cut into 1 cm cubes.

Destalk the herbs.

Lift the Cooking Chef head and fit the heat shield.

Fit the Stir tool to the machine.

Attach the Cooking Chef bowl to the machine and fit the Stir assist clip.

Add Ingredients 1 (cashew nuts, oil) into the Cooking Chef bowl, fit the splash guard.

Cook at 140ºC on speed Stir 3 for 5 minutes until golden brown.

Remove the nuts from the bowl and set aside.

Add Ingredients 2 (Thai curry paste, chillies, oil) into the Cooking Chef bowl.

Cook at 110ºC on speed Stir 2 for 1 minute until fragrant.

Add the first four items of Ingredients 3 (coconut milk, sweet potato, lime, kaffir leaves) into the Cooking Chef bowl.

Cook at 110ºC on speed off for 15 minutes until the potatoes are almost cooked.

Add the remaining Ingredients 3 (red pepper, mushrooms, courgette) into the bowl.

Cook at 100ºC on speed off for 10 minutes until the vegetables are cooked.