For the cream:
2 cups raw cashew pieces (plus water for soaking)
2 cups vegetable broth

Veggies to boil:
2.5 pounds yukon gold potatoes (1 1/2 inch chunks)
2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)
2 lbs carrots, sliced on a bias 1/2 inch thick

Puree:
2 medium sized yellow onions
2 inch nub of ginger
8 cloves garlic
2 teaspoons red pepper flakes

Everything else:
3 tablespoons peanut oil
1 tablespoon coriander, crushed
2 teaspoons red pepper flakes
1 tablespoon curry powder
2 teaspoons garam masala
Fresh black pepper
2 teaspoons salt
1 tablespoon tamarind concentrate (see note)
2 tablespoons tomato paste
4 cups vegetable broth
1 can coconut milk
2 cups frozen peas
1 large caramelized red onion

Chopped cilantro for garnish (optional)