Vegetable Tikka Masala

Soak the cashews in water for 2 hours or pour boiling water over them, cover, let them soak for about 20 minutes, then drain them. Put the cashews in a blender with ¾ cup water. Blend on high for 30 seconds or longer, until the cashews are dissolved. Set aside cashew milk for later. Water sauté the onion, garlic, and ginger in a large saucepan or skillet until the onion is tender and transparent, 8 to 10 minutes. Add in the next nine ingredients (through cardamom) and cook, stirring constantly, for about 4 minutes, until the mixture is fragrant. Add in the diced tomatoes, increase the heat, bring the mixture to a boil, then reduce the heat. Simmer with the lid ajar, stirring occasionally, for about 10 minutes, adding a little water if it gets too dry. Add the cashew milk and cilantro to the sauce and simmer for 5 minutes, stirring often, until thick. Add water, if needed, and adjust seasonings after tasting. Blend the sauce until smooth, if desired. I prefer to let it cool a bit and then blend it in my high- speed blender so that it is very smooth. Prepare the steamed or cooked vegetables to your liking, and stir them together with the warm curry sauce and serve with brown rice. The sauce keeps in the refrigerator for about a week. The sauce freezes well. Prep-time: 30 MINUTES / Ready In: 1 HOUR Makes 6 cups Serving size: 2 cups