While the rice is cooking, add the water (5 Tbsp), onion, garlic, salt and pepper (not the curry yet) to a large pan over medium heat. After it begins to simmer, let it cook about 5 minutes, then add the garlic. Cook a couple more minutes, adding water if needed. Once it’s tender and there is no more water, add the curry powder and cashew milk and turn to low heat. Stir it around and cook for just a minute to heat the curry through and the milk sauce turns yellow. Remove from the heat. Pour it carefully in a blender, but don’t blend yet.