Heat the oil in a medium pot over medium-high heat. Once oil melts, add garlic and ginger and stir for 1 minute or until fragrant. Add the bell peppers, onions, snap peas, and stir well. Let cook for 5 minutes or until vegetables begin to turn tender. Season with curry powder, turmeric, cumin, coriander, salt and pepper. Add the coconut milk and vegetable broth and bring to a boil. Once boiling, reduce to a simmer and cook for 15-20 minutes or until vegetables are fork tender and curry thickens.

Meanwhile, coarsely chop the cashews and stir half into the simmering curry. Save the other half to garnish.

Once the curry is done, stir in tofu, if desired (that was my original plan, but I forgot to!)

Divide the curry into two bowls with half the quinoa and garnish with cilantro and remaining cashews.