Heat a large frying pan and add your oil, followed by the onion.
Fry for 4-5 minutes until just golden brown then add the garlic and ginger and fry for another 1-2 minutes.
Add the spices and salt and stir to coat the onions, fry for another 1-2 minutes until aromatic.
Add the vegetables (except the peas) and stir everything together.
In a large jug or bowl whisk together the coconut milk, stock, cashew butter and soy sauce (don’t worry if the cashew butter doesn’t fully incorporate, it will once it’s in the pan).
Pour the mixture into the pan and mix everything together.
Simmer for 20-25 minutes or until the vegetables are cooked through.
Finally stir through the peas and remove from the heat.
