Instructions

1. Heat the oil in a dutch oven or large skillet pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add fresh grated ginger and garlic and cook an additional 1 minute, taking care not to burn the garlic.
2. Add the jalapeño, turmeric, smoked paprika, chili powder, curry powder and salt. Stir and cook for 1-2 minutes until spices are fragrant.
3. Stir in the potatoes, carrots, cashews, tomato sauce and water. Increase heat to medium-high, and cook another 15 minutes until potatoes are tender. Continue to stir frequently, so not to burn the mixture.
4. Add the cauliflower, peas, garbanzo beans and coconut milk. Reduce heat to low, cover, and simmer for an additional 20-25 minutes or until vegetables are tender. Coconut milk will curdle, so make sure your heat is turned down to a low setting.
5. Stir in cilantro and serve over rice with naan, if desired!