Add the beans, tomato paste and 1 cup of the cashew cream and stir well. Turn back to medium and bring back to a simmer and cook another 5-10 minutes or so until it has thickened up some and the potatoes are tender. Taste and adjust salt or spices if needed. If you want it spicier, add a pinch of cayenne pepper.
Regarding the curry powder, as stated above in my post, the Penzey's "Now Curry" is more potent, contains 15 spices and is more spicy, so if you can't find it or are not using it, make sure to use a good yellow curry powder. I recommend my homemade or the McCormick brand is a good sub, as it has similar spices in it, but it is definitely less spicy and not the exact same taste, so your ratio will be different. With the Penzey's being much spicier, 1 tablespoon may be plenty spicy for you. I did 1 tbsp + 1/2 teaspoon of Penzey's. If using a mine or the McCormick, you can probably use the full 1 1/2 tablespoons to make sure you get enough flavor and spice. Start out with 1 tablespoon and add more if needed.