Vegan Potato Curry with Cauliflower and Beans {Gluten-Free}

Ingredients

• 2 tablespoons grape seed oil (or extra-virgin olive oil)
• 2 cups (300g) diced yellow onion
• 2 tablespoons minced garlic (6 medium cloves)
• 1 1/2 teaspoons Celtic sea salt
• 1 (14.5oz/411g) can unsalted diced tomatoes
• 1/2 cup (70g) raw unsalted cashews, soaked
• 2 tablespoons minced fresh ginger (1-inch knob)
• 1 tablespoon lemon juice, plus more to taste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground yellow mustard
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 2 cups (480ml) filtered water, plus more as needed
• 2 cups (320g) peeled and diced potatoes
• 2 cups (210g) small cauliflower florets
• 2 cups (250g) chopped green beans (1-inch pieces)
• 1/4 cup (10g) finely chopped fresh cilantro