Potato-Cauliflower Curry - Forks Over Knives

Ingredients

• 4 cups 2-inch cauliflower florets
• 2 cups 1½-inch potato pieces
• 1 cup onion wedges
• ¼ cup tomato paste
• 1 tablespoon mild curry powder
• 1½ teaspoon grated fresh ginger
• 1 teaspoon cumin seeds
• 1 clove garlic, minced
• 1½ cups fresh or frozen peas
• ¼ cup raw cashews, finely ground
• 2 tablespoons lime juice
• Cayenne pepper, to taste
• Sea salt, to taste
• 4 cups cooked brown rice
• 1 tablespoon finely snipped fresh cilantro