In large, heavy-bottomed Dutch oven, heat oil over medium heat until hot. Add onions and tomatoes; cook 3 to 5 minutes, stirring occasionally, until onions soften and start turning golden brown. Stir in garlic, gingerroot, salt, curry powder, paprika, garam masala and bay leaf. Cook about 5 minutes or until very fragrant and spices are beginning to brown. Stir in coconut milk, cashews and red bell pepper; simmer 5 minutes.