1. Place cashews in a small bowl, cover with water and let soak for 1 hour or up to several hours.
2. Drain cashews and place them in a blender or food processor with coconut milk, broth, curry powder, cayenne, salt, and black pepper. Blend until very smooth, about 1 minute.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger; cook 1 minute. Place cashew sauce and cauliflower in the pan. Bring to a boil, reduce heat to medium-low, and simmer gently for 6 minutes. Add edamame and tilapia and continue cooking until tilapia is cooked and edamame is tender, about 6 more minutes. Stir in lime juice and dill.
4. Divide curry among 4 shallow bowls. Garnish with lime wedges and dill sprigs if desired and serve.
Source: Hannaford fresh Magazine, January - February 2014