Prepare tofu by wrapping in paper towel, setting in a strainer or bowl, and weighing down slightly. Press for at least 30 minutes to ensure all the water is out.

Combine cashews and coconut milk in a bowl and let soak, at least 30 minutes.

Combine ingredients for curry paste (dry spices, ginger, garlic, and water) in a food processor or blender, and blend until smooth. You may need more or less water depending on the consistency of the paste you’d like.

Add coconut oil to a large dutch oven or sauce pot over medium heat. When liquified, add diced onions, tofu (cut into cubes), chickpeas, and potato cubes. Stir well and cook 5 minutes, or until the onions are translucent and the tofu begins to brown.

Add the vegetables, a big pinch of salt, and basil; cover and steam: 10-15 minutes. Add the curry paste and stir well to coat. Cook uncovered for another 20 minutes, until vegetables are tender.

Add the cashew-milk combination and nutritional yeast to the same processor bowl (don’t clean it in between, as the milk will help pick up any residual spices). Blend until smooth. Add to pot, and stir to combine well.

Reduce heat to a simmer, and cover to cook for another 15-20 minutes until heated through. The broth will thicken slightly.

Add salt and pepper to taste, and divide into bowls to serve.

Enjoy!