1/2cupraw cashewssoaked for at least 2 hours (or up to overnight) and drained
2-3tablespoonsred curry pasteadjust based on your preference for heat
1yellow or white oniondiced
3clovesgarlicfinely minced or grated on a microplane
2-3teaspoonsfresh gingerminced or grated on a microplane (to taste)
1large sweet potatopeeled and diced (about 1 lb)
2cupsbroccolicut into bite-sized pieces
1cupgreen beanscut into bite-sized pieces
Juice of 1 lime
For serving: Chopped fresh cilantrochopped green onion tops, lime wedges, sriracha, chopped, toasted cashews or almonds, cooked rice or quinoa
Place one cup of the vegetable broth, the pumpkin, cashews, tamari, lime juice, and curry paste into a blender. Blend till smooth and set this sauce aside.
Heat the oil in a pot over medium heat. Add the onion and cook for 5 minutes, stirring frequently, or until the onion is soft and clear. Stir in the garlic and ginger. Cook, stirring constantly, for another minute, or until the garlic is very fragrant.
Add the sweet potato to the skillet, along with the additional cup vegetable broth. Cover and simmer for 6-7 minutes, or until the potato is just fork tender. Add the broccoli and green beans, cover, and simmer for another 2-3 minutes, or until the broccoli is tender. Stir in the chickpeas, then the pumpkin cashew curry sauce. Stir; if the mixture seems too thick, feel free to add extra vegetable broth as needed. Stir in the lime juice, then taste the curry and adjust seasonings as needed. Serve the curry with a cooked grain of choice, lime wedges, and herbs, if desired.
Leftover curry will keep for up to 5 days in an airtight container in the fridge. It can be frozen for up to 3 weeks.