2 medium potatoes, cut into small, bite-sized pieces
1 head cauliflower, cut into small florets
2 carrots, cut into 1-inch pieces
2 tablespoons coconut oil
1 onion, diced
1 (2-inch) piece fresh ginger, peeled and minced
4 garlic cloves, minced
1 (5.5-ounce) can tomato paste
2 tablespoons curry powder
2 tablespoons garam masala
1 tablespoon coconut sugar (or substitute brown sugar)
1 teaspoon salt
1 (13.5-ounce) can coconut milk
1/2 cup raw cashews
Juice of 1 lemon
Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat.
Reduce the heat to medium and cook for 5 minutes.
Add the cauliflower and carrots and cook for 5 minutes more. Drain.
Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook until softened, stirring frequently, about 5 minutes.
Add the ginger and garlic and cook, stirring, for 2 more minutes.
Stir in the tomato paste, and cook for 5 minutes, stirring often.
Add the curry powder, garam masala, coconut sugar, and salt. Cook, stirring, for about 2 minutes.
Stir in the coconut milk and cashews and let cook for about 5 more minutes.
Using an immersion blender, puree the mixture, leaving some chunks.
Stir in the lemon juice just before serving.
Put the cooked potatoes, cauliflower and carrots into the sauce and stir until well-coated.
