Vegan Mushroom & Potato Curry Bowls with Pea-Studded Rice from Chef Sahni

Wash and dry produce.

Halve, peel, and finely dice onion. Peel and mince or grate ginger. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and dice potatoes into 1-inch pieces. Roughly chop cashews.