1/2 cup (125 ml) unsalted cashews, toasted

6 cloves garlic, peeled

2 tablespoons (30 ml) fresh ginger, coarsely chopped

2 tablespoons (30 ml) curry powder

1 teaspoon (5 ml) ground cinnamon

1 teaspoon (5 ml) ground turmeric

1/4 teaspoon (1 ml) cayenne

1/2 cup (125 ml) water

1 cauliflower, cut into florets

1 onion, chopped

1/4 cup (60 ml) butter

2 tablespoons (30 ml) red wine vinegar

1 tablespoon (15 ml) sugar

4 plum tomatoes, cut into cubes

2 zucchini, cut into cubes

1 can (540 ml/19 oz) chickpeas, rinsed and drained

2 cups (500 ml) plain yogurt (2% MF or higher)

1/2 cup (125 ml) raisins

Salt and pepper

In a small food processor, purée the cashews, garlic, ginger and spices. Add the water and blend well. Set aside.

In a Dutch oven or large sauté pan over medium-high heat, lightly brown the cauliflower and onion in the butter. Add the vinegar and sugar. Continue cooking for about 2 minutes. Add the remaining vegetables and the cashew mixture. Stir to coat the vegetables. Add the remaining ingredients. Cover, reduce the heat and simmer gently, stirring frequently, until the vegetables are tender, about 20 minutes. Season with salt and pepper.

Serve with Naan (see recipe) and basmati rice.

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