Soak cashews in coconut milk and vegetable stock for at least 1 hour.

Blend soaked cashews, coconut milk, and vegetable stock until smooth to create cashew cream.

Set cashew cream aside.

Chop onion, sweet potato, mango, and bell pepper.

Mince garlic and ginger.

Sauté chopped onions in vegan butter and oil over medium heat until translucent (about 4 minutes).

Add chopped sweet potatoes and sauté for about 2 minutes, coating them with butter and oil.

Add chopped mango, bell pepper, minced garlic, minced ginger, turmeric, curry powder, cumin, red pepper flakes, and cinnamon.

Stir and sauté for about 1 minute.

Pour in the cashew cream mixture and bring to a simmer.

Cover and simmer for 20 minutes, or until the potatoes are soft, stirring occasionally.

Remove the lid and simmer for an additional 5 minutes with the remaining cashews and lime juice.

Remove the bay leaves.

Serve over rice or couscous.

Garnish with a lime wedge and enjoy!