Add JOI cashew base and water to a jar and blend with an immersion blender or whisk, until combined. Set aside until ready for use.

In a large skillet, heat olive oil over medium-high heat. Add sliced onion and cook until translucent, about 5 to 7 minutes.

Add minced garlic, curry powder, ground turmeric, ground ginger, cayenne pepper, kosher salt and cracked black pepper. Cook, stirring continuously for about 2 minutes.

Stir in JOI cashew milk and bring curry to a simmer.

Drain off liquid from chickpeas and add to the pan. Return to a simmer and cook for about 10 to 12 minutes, until sauce is thickened.

Add broccoli and cover pan. Continue to simmer until broccoli is steamed and cooked through, about 8 minutes.

Taste, adjust seasoning and garnish with cilantro and toasted cashews (optional). Serve with sweet potato noodles or rice.