Step 1

In a high-speed blender, blend together cashew and almond milk until smooth. Set aside.

Step 2

In a large non-stick skillet, heat oil and butter together and add diced onion. Cook until onion becomes translucent.

Step 3

Add the minced garlic and ginger. Cook until fragrant, about a minute.

Step 4

Add tomato paste, cumin, garam masala, curry powder, turmeric, paprika, and black pepper. Stir until everything is well mixed and bubbles a little in the pan.

Step 5

Add cauliflower carrot, potato, water, and vegan chicken flavor bouillon powder (or vegetable broth). Add the salt.

Step 6

Bring the mixture to a boil and place a lid on top. Reduce the heat to medium and continue to cook for 5-7 minutes until the potato is cooked but not mushy.

Step 7

Add the cashew almond milk mixture and frozen pea to the curry. Stir to mix and continue to cook for additional 2-3 minutes.

Step 8

Serve hot with rice and/or naan.