In a small bowl, cover the raw cashews with cold water and allow to soak for 3-4 hrs at least or overnight. The cashews will puff up
Drain the cashews, then place them in a blender or food processor with 180ml of fresh water. Blitz to form a cashew milk
In a big pot, melt coconut . Add sliced red onions, crushed garlic, chopped ginger, chopped red chillies and diced celery. Brown for about 4 -5 mins on a medium heat
Add the chopped sweet potato, carrots, squash. Cook for about 5 mins
Add the curry powder and coat the vegetables for about 1 minute.
Add the vegetable stock, tamari or soya sauce.
Bring the pot to the boil, then reduce the heat for 3-4 minutes
Now add the halved cherry tomatoes and tofu chunks (if using) and cook for 7-8 mins
Then add the cauliflower florets and pepper slices. Cook for about 3 mins, until vegetables are soft
Stir in the cashew cream. Heat through for about 3 mins
Turn off the heat and stir in the baby spinach and most of the chopped fresh coriander.
Season with salt and pepper to taste
Plate up & serve with a garnish of freshly chopped coriander