Step 1

First, make sure your cashews are soaking in water. The longer they soak, the creamier the dish will be.

Step 2

Place the potatoes and 2 cups of water in a large pot. Cover and bring to a boil, then add the onion and carrot. Reduce the heat to medium-low-medium and simmer, covered, for 10 minutes, stirring occasionally.

Step 3

Add the cauliflower, curry powder, cumin, and coriander, and continue cooking, covered, for 15 minutes.

Step 4

Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth, then stir the cashew cream into the pot.

Step 5

Add the kale, peas, and garbanzo beans, and simmer for 5 minutes more, or until the potatoes are completely cooked and the kale is tender.Note:If you want a more soupy consistency, then feel free to add extra water while cooking. If you want it creamier and richer, then you can double the amount of cashews.