Soak the cashews in a medium bowl for at least 30 minutes (if using boiling water) or 1-2 hours (if using tap water).

In a large stock pot, cook the onion and garlic with spices and 2 tbsp. water (to keep the spices from sticking) for 5-7 minutes, until onion is cooked through.

Meanwhile, make the cashew cream: in a high-powered blender or Vitamix, blend the cashews (rinse and drain first) along with the carrots and 2 c. water.

Add the cashew cream to the pot along with the cauliflower, tomatoes and potatoes, and 1 c. water, and bring to a low boil, then simmer for 40-45 minutes.

Meanwhile, make the rice according to package directions, and set aside.

Add the garbanzo beans to the veggie pot and cook for a final 10 minutes

Taste, and adjust spices as needed (we added 1/4 tsp. of cracked chilis to each bowl when serving - if you like spicy foods I suggest doing the same).

Plate the rice and top with aloo gobi. Add chilis if you want more heat, and enjoy!