Add two inches of cold water to a pot and add the chopped onions, ginger, carrot and garlic. Cook for 10 minutes, if the water evaporates, add more to the pot.
While the mixture is cooking, roast the cashews in the oven until golden brown for 10 to 15 minutes.
Add the curry powder and stir the mixture for a couple of minutes.
Add the the plain or corn flour then slowly add a little of the stock making sure to blend in with the mixture before adding more. Keep doing this until all the stock is in the pot.
Add the soy sauce/tamari, honey/maple syrup and cook gentle for 10 minutes.
While the mixture is cooking, steam or microwave the broccoli, cauliflower and sweet potato. Remember, don't use any oil - it's water all the way!
After 10 minutes, add the rice vinegar to the pot and garam masala. Stir together, then using a hand held blender, or a counter top blender, blend until the sauce is smooth.
Serve on a bed of brown rice and sprinkle the scallions/spring onions and cashews over the top, and that's it. Enjoy!