Creamy Potato Curry Recipe - Forks Over Knives

Ingredients

• ½ cup cashews, soaked in 1 cup of water at least 30 minutes
• 6 Yukon Gold Potatoes, chopped into 1 inch pieces
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• ½ head cauliflower, chopped
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 bunch kale (about 10 leaves)
• 2 cups frozen green peas, thawed
• 1 (15-ounce) can garbanzo beans, drained and rinsed