Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the carrots, celery, and onion along with one teaspoon of salt. Stir well to combine and frequently thereafter.
2. When the onions are transparent, add the peas, corn, jalapeno, tofu, and soy sauce (in case of a soy allergy, leave out the tofu and replace the soy sauce with 2 tsp. sea salt).
3. Cook for another 5-7 minutes over medium low heat. You’ll know the vegetables are ready when the mixture is fragrant and the flavors have begun to merge.
4. While the vegetables cook, fit your food processor with the grater blade.
5. Remove the large leaves from the cauliflower head and cut it into pieces that can easily fit through the feed tube of the food processor. Grate the entire head (in batches, if need be).
6. Transfer the cooked vegetables to a large bowl and heat another tablespoon of oil in the skillet over medium heat. Add the riced cauliflower, curry powder, and remaining salt.
7. Cook the cauliflower for 8-10 minutes, stirring often to ensure even heat and complete distribution of the curry.
8. Add the cooked vegetables to the cauliflower, along with the cashews and golden raisins. Adjust the seasonings as needed—you might like a bit more soy sauce or salt.
9. Cook the mixture altogether for a few minutes over medium low heat and serve, garnishing with a few more cashews or chopped celery leaves, as you wish.