While carrots are roasting, add cashews to the bowl of a food processor and pulse until finely chopped, but not turned into a butter. Remove from bowl and set aside. Next pulse garlic, ginger and chilies in food processor until combined and finely minced. Remove from bowl and set aside.
Heat olive oil in a Dutch oven, over medium-high heat. Add the onion and spices and sauté till onion has softened, about three minutes. Add the ginger mixture and continue to cook, stirring frequently for another 2-3 minutes. Next, add cashews and stir to incorporate.