For the Sauce:

• 2 tablespoons coconut oil
• 1/2 cup raw cashews
• 2 tablespoons ginger, roughly chopped
• 1 cup yellow onion, diced
• 4 cloves of garlic, chopped
• 1 large tomato, chopped
• 2 tablespoons Kosher Salt
• 1 tablespoon ground Kala Masala 
• 1 teaspoon Hungarian Paprika 
• 1/2 teaspoon Indian Cayenne 
• 2 tablespoons coconut sugar or honey
• 1 cup coconut milk
• 1 cup water

For the Veggies:

• 4 cups chopped carrots, turnips, bell peppers, kale
• 1 cup sweet potatoes, medium diced
• 1 cup russet potato, medium diced
• 1 teaspoon salt
• 1-1/2 cups water

For the Garnishes:

• Cilantro to taste
• 1/4 cup coconut cream
• 1/4 cup roasted cashews
• Lime wedges

For the Sauce: In a medium pot on medium-high heat, add the coconut oil. Once hot, add cashews and stir frequently until lightly toasted.

Add in ginger, onion, garlic, tomato and salt. Sauté until they're translucent and stir in all of the spices.  Add the coconut sugar, milk and water. Let simmer for 3 minutes. Carefully pour into a blender and puree until smooth, then set aside. For the Veggies: In a medium pot, add the potato, sweet potatoes, one and a half cups of water and 1 teaspoon of salt. Cook for 8 minutes on medium high heat. 

Next add the carrots and turnips and cook for 5 minutes, then add the peppers and kale. Pour in the sauce and let it come to a simmer. Cook until all of the vegetables are tender. Add more coconut milk if the curry seems too thick. 

Serve on top of basmati rice and garnish with fresh cilantro, chopped cashews, coconut cream and a lime wedge.