Sweet Potato Chickpea Curry Casserole With Cashew Poblano Cream

Place the cashews in a bowl and cover with hot water. Let soak for 30 minutes.

While the cashews soak, set the oven to broil. Char the poblano pepper on the top rack, turning every few minutes, until the exterior is blistered. Cool until they can be handled, then peel off the skin and remove the stem and seeds.

Preheat oven to 375 degrees F.

Place the lentils in a 9-x-13-inch baking dish. Add the chickpeas, sweet potato, carrot, bell pepper, and ½ teaspoon of the sea salt, and stir to combine.

In a large bowl, mix the almond milk, vegetable broth, tamari, maple syrup, curry powder, and turmeric. Pour over the lentils, chickpeas, and vegetables. Bake, covered, for one hour.

While the curry mixture is baking, drain the cashews. Place the poblano, drained cashews, lime juice, and cilantro in a blender. Add the remaining ¼ teaspoon sea salt. Blend until smooth, adding water 1 tablespoon at a time as needed to reach a pourable consistency.

Remove the casserole from the oven and uncover. Let cool for 10 minutes, then drizzle the poblano cashew cream on top and serve.