First blend a handful of pre-soaked cashews with a little water til smooth and creamy. Put aside for the moment.
Start to cook your chosen grain, basmati rice or quinoa, and keep an eye on it while you prep the veggies and start to cook them as follows;
Heat 1 TBS coconut oil in a large pan
(you may want to add more as the veggies are added)
and sauté for 5 minutes a small diced onion, 2 or 3 cloves garlic, chopped finely, and at least a half TBSP grated fresh ginger.
Then add the chopped veggies as follows;
A small chilli pepper, seeded and diced
A medium sweet potato, peeled and and diced
2 medium carrots, diced
1 bell pepper chopped
1 large tomato seeded and chopped
As these start to cook down you may need a little more coconut oil, and now add your choice of mild curry powder or paste plus seasalt to taste. Sauté for 5 minutes until softening and well mixed.
Add generous handfuls of fresh or frozen peas and stir in well.
Keep warm til the rice or quinoa catches up, then stir the blended cashew mix into the grains and pile into a hot serving dish.
Heap the fragrant vegetables on top and scatter with coriander leaves if you have them, or any herb you can find in winter, finely chopped parsley works well.
A few roasted cashews on top, if you have some, and serve at once.