Step 2

Wash and cut your cauliflower in evenly sized pieces.

Step 3

Slice your carrot. Try to ensure all pieces are roughly the same size.

Step 4

Finely chop your garlic, ginger, onion and red bell pepper.

Step 5

Cut and squeeze your lemon so you can use the juice later.

Step 6

Boil quinoa according to the instructions on the package.

Step 7

Sauté onion and vegetable oil in a pan over medium high heat, until soft.

Step 8

Add garam masala, garlic, ginger and tomato paste and sauté for a few minutes.

Step 9

Add coconut milk, lemon and water and mix, and let simmer for 5 more minutes.

Step 10

Blend the sauce with an immersion blender.

Step 11

Stir in yogurt and mix well.

Step 12

Add carrot, cauliflower and red bell pepper and let simmer for 15 minutes, or until the vegetables are tender.

Step 13

Serve your stew with quinoa on the side.

Step 14

Top with cashews.