1cup/150g of raw cashewssoaked in water 4-8 hours and drained
114 ounces can/tin/400g diced tomatoes
1cup/236g waterdivided, plus more as needed
2teaspoonsfreshly grated ginger
1teaspoonof sriracha sauceor to taste
1tablespooncanola oilor neutral oil of choice
10small jersey royal potatoesthey are divine diced into small chunks but regular potatoes are just fine
114 ounces can/tin/400g of chickpeas, drained and rinsed
1tablespoonbrown sugaror sub for maple syrup
1teaspoonsaltor to taste
1/4bunch of finely chopped fresh cilantro
Cooked basmati riceto serve.
Place the cashews, tomatoes, 1/2 cup of water, lemon juice, garlic, ginger, garam masala, cumin, paprika, coriander, cardamom, nutmeg, cloves, and pepper into the bowl of a food processor.
Blend until very smooth, stopping to scrape the sides of the bowl as needed. This may take a few minutes.
Coat the bottom of a large pot or skillet with oil and place it over medium heat.
When the oil is hot, add the onion and cook it until soft and translucent, about 5 minutes.
Stir in the cashew mixture, cauliflower, chickpeas, potatoes brown sugar, and 1/2 cup of water.
Raise the heat and bring the sauce to a simmer.
Lower the heat and allow it to simmer, uncovered, until the potato is tender, about 20 minutes, stirring occasionally and thinning the sauce with extra water as needed. Be sure to scrape the bottom of the pot with a spoon to prevent the sauce from sticking and burning.
Remove the pot from heat. Season the curry with salt and adjust any other seasonings to taste.
Divide onto plates with basmati rice or naan. Sprinkle with cilantro and serve.
If you are using a low powered blending device, I recommend blending the cashews and 1/4 cup of water to a smooth paste first. Then add the remaining ingredients and blend until smooth.