A lovely, mild vegan curry, serve this with steamed basmati. Daughter #3 likes it with aloo paratha to scoop. Adapted from The Complete Vegan cookbook. Sometimes I make this with parsley instead of the cilantro.
Grind the cashews with the sesame seeds in a food processor. Add in the tomatoes,cilantro, lime juice, coriander, garlic,turmeric, salt, sucanat, and cayenne. Blend, then add in the stock and blend until fairly smooth.
Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.
Reduce the heat to medium low, cover, and simmer for about 10 minutes. If needed at this pont, add in another 2 tablespoons of stock (or water) to prevent curry from sticking.
Keep cooking for another 5 minutes, or until the cauliflower is done to your liking, It'll depend on how small you chopped it in the first place, I like mine in pretty good sized pieces.
Add in the peas, and cook to tender. I prefer peas with the vibrant color still, so I would just barely thaw them in the cauliflower/cashew sauce.
If you use frozen peas with ice crystals on them, rinse the ice off in a strainer before adding to prevent the ice from diluting the dish.