Place the cashews in a bowl and cover with water. Allow to soak for 2 hours. Drain the then add 1/2 cup plant milk and blend until smooth. Set aside.
Steam the tempeh for 10 min then set aside to cool before cutting into 1cm cubes.
Heat oil in a large pot over med/high heat. Add tempeh cubes and cook until browned on all sides. Alternatively, cook in an air fryer for oil free. Set aside on a paper towel to drain.
Add a little more oil to the pot and heat. Add onion and garlic and cook until garlic starts to brown.
Add the curry powder, ginger. chilli and potato, stir and cook for a couple of minutes.
Add the rest of the ingredients, except for the cashew cream, and simmer approx 15 minutes or until potatoes are tender.
Stir in the cashew cream and simmer for a further 5 min, stirring regularly. (Add more water or plant milk if too thick)
Serve with jasmine rice and chopped coriander to garnish.