Preheat the oven to 180°C (350°F). Grease a loaf tin or baking dish with a little oil or butter.
In a pan, dry roast 200 grams of cashews until golden brown. Set aside to cool.
In a large mixing bowl, combine 100 grams of grated carrots, 100 grams of finely chopped onions, 100 grams of finely chopped bell peppers, and the roasted cashews.
In a separate bowl, mix 100 grams of breadcrumbs, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and salt to taste.
Add the breadcrumb mixture to the cashew and vegetable mixture. Mix well.
In a small bowl, whisk 2 eggs and pour them into the cashew mixture. Combine well until the mixture binds together.
Transfer the mixture to the greased loaf tin or baking dish, pressing it down firmly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow the cashew nut roast to cool for 10 minutes before slicing and serving with your choice of side dishes or sauces.