Instructions

1. Add 2 cups of water to a small saucepan and bring to a boil over high heat. Remove from heat and add 1 cup of cashews to the water. Let cashews soak for at least 30 minutes or overnight.
2. Next, place all ingredients for the cashew cream sauce into a blender and blend until smooth. Set aside.
3. In a large skillet heat 2 tablespoons of olive oil. When olive oil is fragrant, add onions and carrots to the pan and season with salt. Saute for 4-5 minutes.
4. Add the minced garlic, red peppers, peas, and garbanzo beans to the pan and saute for another 4-5 minutes.
5. Then, add curry sauce to the vegetables and mix until all vegetables are covered in sauce.*
6. Bring curry sauce to a boil and then turn to simmer.
7. Serve curry over white rice, quinoa, or on its own. Top with a squeeze a lime juice, chopped cashews, and Thai basil!