Vegan Vegetable Korma

In a small bowl combine cashews, dates, and ½ cup warm water. Let soak 20 minutes. In a saucepan combine the next six ingredients (through bay leaf). Cook over medium 7 to 10 minutes or until onions are tender, stirring occasionally. Remove from heat; cool slightly. Remove and discard bay leaf. Meanwhile, place beans, carrots, and bell pepper in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until tender. Drain cashews and dates. Place in a blender. Add cooked onion mixture and the next four ingredients (through cayenne). Cover and blend to a paste, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency. Pour paste into saucepan. Add 1 cup water. Bring to boiling. Add steamed vegetables and peas. Cook 3 to 5 minutes more or until peas are tender. Season with salt. Stir in lime juice. Sprinkle with cilantro. Serve over steamed grains or with naan. Prep-time: 25 MINUTES / Ready In: 45 MINUTES Makes 4 cups vegetables + ½ cup sauce Serving size: 1 cup veggies + 2 Tbsp. sauce