Chop the onion and chives
Grate the ginger and garlic
Wash, scrape and cut the carrots into thick slices.
Wash and cut the cauliflower and broccoli into chunky pieces
Wipe or wash the mushrooms, remove the gills and slice.
Place a small skillet on medium heat.
Add ½ tbsp oil.
Toss in the cashew nuts.
Stir often and allow to brown for 30 seconds to a minute.
Remove from heat and set aside.
Place a large pot on medium heat.
Add 1 tbsp oil.
Sauté onions until translucent (2 minutes).
Mix in garlic, ginger and Caribbean green seasoning. Cook for 1 minute.
Stir in mushrooms. Cook for 5 minutes.
Mix in carrots and cauliflower.
Cover and allow to steam for 5 – 10 minutes.
Remove cover.
Add broccoli, cashews and fresh herbs.
Cook until all the liquid has boiled off (another 5 – 10 minutes).