Step 1

Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.

Step 2

Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until onions are softened.

Step 3

Add in the tomato paste and frozen vegetables and sauté until the vegetables begin to soften slightly.

Step 4

Add in the blended coconut cashew cream mix and simmer until the vegetables are cooked.

Step 5

Add coconut sugar and salt to taste.

Step 6

Serve with basmati rice and some poppadoms. Add fresh cilantro to garnish.