Start by soaking the cashews in 1 cup of water for 3 or more hours. If you forget to soak your cashews, pop them in the microwave for 2 minutes.
RICE
Heat the oil in a medium sized sauce pan suitable for rice. Add the onion, salt, and bouillon cube. Cook over medium heat for 5 minutes. Add the rice. Let the oil/onion mixture coat the rice and cook for 3 minutes. Increase heat to high. Add 1 cup of water and dried apricots and reduce by half. Add the rest of the water and bring to a boil- then stir really well, decrease the heat to low and cover. Allow to simmer/steam for 20 minutes.
KORMA
In a separate large skillet, heat 1/3 cup of vegetable oil over medium heat. When hot, add the onion and cook for 2 minutes. Next add the ginger and garlic, cook for 5 minutes, stirring frequently.
To the mixture add the following: sun dried tomatoes, vegetable bouillon cubes, garam masala, curry, cumin, crushed red pepper, and cilantro. Cook for 5 minutes.
Add the diced tomatoes, bell pepper, and cook for 10 minutes. Add the water (2-4 cups) and bring to a low boil.
When the mixture is at a low boil, add the cashew cream and mix well. Allow the mixture to cook for another 5 minutes. Cover and let stand for 10 minutes.
Notes
If you don't have rice, serve this over couscous or quinoa.