Mango-Lime Cashew Curry

1. For the cashew cream, place the cashews in a bowl along with the coconut milk and stock, and allow to sit for at least 1 hour. Blend in a blender until smooth and set aside.
2. To prepare the curry, saute the onions in butter and oil over medium heat until translucent (about 4 minutes). Add the potatoes, stirring until they are covered in butter and oil. Saute for about 2 minutes. Add the mango and bell pepper along with all the spices. Stir and allow to saute for about 1 minute. Pour in the cashew cream mixture and allow to simmer, covered, for 20 minutes, or until the potatoes become soft (stirring occasionally). Remove the lid, and simmer for an additional 5 minutes with the handful of cashews and lime juice. Remove the bay leaves.
3. Serve over rice or couscous, and garnish with a lime wedge. Enjoy!