Cauliflower in a Cashew Sauce

We had family over this weekend, so we cooked up an Indian feast. As always, I made a large pot of dhal and some tandoori tofu. Both were big hits with our non-vegan guests. I also made this Cauliflower in a Cashew Sauce--awesome.

INGREDIENTS

- 3 onions, peeled and quartered

- 1 small can tomato paste

- 2/3 cup raw cashews

- 3 tsp garam masala

- 3 garlic cloves, crushed

- 2 tsp chili powder

- 2 tbsp lemon juice

- 1/2 tsp tumeric

- 2 tsp salt

- 4 tbsp soy yogurt

- 4 tbsp oil

- 2 1/2 cups water

- 1/2 bunch fresh coriander, chopped

- 1/4 cup golden raisins

- 1 head cauliflower, chopped into florets

- 2 cups mushrooms, cut in quarters

METHOD:

1. Put first 10 ingredients (onion through yogurt) into a blender and blend until smooth.

2. Heat oil in a large pot or wok on medium. Fry lixture from blender for 2 minutes. Add cauliflower and mix well.

3. Add water, raisins, and half the coriander. Cover and cook until cauliflower is tender (about 15 - 20 minutes).

4. Add mushrooms and cook for another 10 mins. Garnish with reminaing coriander and serve