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Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.
Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until the onions are softened.
Add in the tomato paste and frozen vegetables and sauté until the vegetables are slightly softened.
Add in the blended cashews and coconut milk and simmer until the vegetables are cooked.
Add coconut sugar sugar and stir in. Add salt to taste.
Serve with basmati rice and fresh cilantro with poppadoms on the side (optional).