Creamy Vegetable Curry

I made this great dish for my Mom last night. We both loved it and ate too much. It is from The Oh She Glows cookbook.

1/2 cup raw cashews, soaked for 4 hours or over night
1 tbsp. coconut oil
1 small onion diced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
2 medium yellow potatoes, peeled and diced (about 2 cups)
2 medium carrots, diced (about 1.5 cups)
1 red bell pepper, chopped
1 large tomato, seeded and chopped
2 tbsp. mild yellow curry powder
1 tsp sea salt
1 cup frozen or fresh peas
Basmati rice, for serving
Fresh cilantro leaves, for serving
Toasted cashews, for serving

In a blender, combine the cashews with 3/4 cup filtered water and blend until smooth and creamy. Set aside.
In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes, until the onion is translucent. Stir in the potatoes, carrots, pepper, tomato, curry powder, and salt. Sauté for 5 more minutes.
Stir in cashew cream and peas. Reduce the heat to medium-low and cover with a lid. Simmer, covered over medium heat for about 20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.
Serve the curry over a bed of basmati rice, if desired, and sprinkle with cilantro leaves and toasted cashews.