2 lb russet potatoes, peeled and cut into 1-inch cubes
8 oz frozen peas
2 cups cooked chickpeas
1 cup cooked basmati rice
⅔ cup roasted cashews, coarsely chopped
½ cup toasted shaved coconut

Dressing:
3 tbsp grapeseed oil
1 tbsp hot curry powder
1 tbsp garam masala
⅓ cup lime juice
salt, to taste