To make the cashew cream, blend the cashews in their soaking water in a food processor or with an immersion blender. Add water as needed to make a thick consistency, like a grittier, lighter sour cream.

To make the vegetables: Preheat the oven to 425 degrees. Let the coconut oil melt on a large baking sheet if it’s solid. Distribute the squash, carrots, and onions evenly, and toss in the oil. Place the Brussels sprouts and broccoli on a separate pan (without oil). Roast for 30 minutes, or until the vegetables are soft and slightly crisped.

Meanwhile, prepare the curry: In a medium sauce pan, combine soaked beans with 1 cup water, bring to a boil, then simmer for 10 minutes. Add the cashew cream and spices; stir to combine, and cook for 5 minutes together. Add the spinach and, if the pan has lost a lot of water, a bit more water. Cook on medium-low heat for about 10 minutes longer, or until the beans are soft, adding water as you go. The spinach will be very reduced, and the sauce should be thick like a creamy soup.

To make the topping: Add the chopped cashews, fennel, and ginger to a large dry saute pan. Cook over medium heat for about 5 minutes until the fennel is fragrant and the cashews have started to brown. Then add the coconut flakes and cook for another 2-4 minutes, until the coconut is toasted.

To serve, divide roasted vegetables among plates. Top with curry sauce, cashew-coconut topping, a squeeze of lime juice, cilantro leaves, and extra cashew cream as desired.