Creamy Vegetable Curry

• 1/2 cup (125 ml) raw cashews, **soaked
• 1 TBSP (15 ml) coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 1/2 tsp (7 ml) fresh ginger, peeled and grated
• 1 green chile or jalapeno, diced (optional)
• 2 medium potatoes or 1 medium sweet potato, peeled and diced (about 2 cups/500 ml)
• 2 medium carrots, diced (about 1 1/2 cups/375 ml)
• 1 red pepper, chopped
• 1 large tomato, seeded and chopped
• 2 TBSP (30 ml) mild yellow curry powder, or to taste
• 1/2 to 3/4 tsp (2 - 3 ml) fine grain sea salt
• 1 cup (250 ml) peas, frozen or fresh
• Basmati rice (or whatever rice you have on hand)

** Place cashews in bowl and cover with water. Soak for 3 - 4 hours, or preferably overnight.

1. Drain and rinse soaked cashews. In a blender, blend cashews with 3/4 cup (175 ml) water until smooth and creamy. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion, garlic and ginger, and saute for about 5 minutes, until the onion is translucent. Stir in the green chile (if using), potatoes, carrots, bell pepper, tomato, curry powder and salt. Saute for 5 minutes more.
3. Stir in the cashew cream and peas. Reduce the heat to medium low and cover the skillet with a lid. Simmer, covered, over medium heat for about 20 mintues, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.
4. Prepare the rice according to package instructions.
5. Serve the curry over a bed of basmati rice, if desired.