Instructions

1. Add olive oil to the wok or large skillet over medium high heat. When the oil is hot, add cumin and mustard seeds to the oil and fry for only 30 seconds (do not burn!).
2. Add the celery (or fresh onions) and cook until just starting to soften (don't overcook if using the celery as it is nice to have it still be a bit crunchy when done)
3. Take about 3/4 of the grated ginger in your hand and squeeze it hard in your fist over the wok to release the juice into the wok. (do not add that ginger to the pan). Add the remaining grated ginger, which should only be a couple of teaspoons, to the mixture in the pan.
4. Add the tomatoes and chili paste (or hot pepper), bring to a boil. Cook for ~5 minutes until just starting to reduce. If using whole tomatoes, use a large spoon to break them up slightly (no need to overly smash).
5. Add sweet potato pieces. Cover and cook until just soft (do not over cook or turn them to mush). Time will vary depending on the size of the chunks. Keep testing them by removing one chunk from the wok and cutting in half to check for tenderness.
6. When sweet potatoes are starting to soften, add frozen cauliflower pieces. (If using fresh cauliflower florets, add them in step 5).
7. When cauliflower is heated through, add the peas and cashews, cover and heat just until all is again heated through.
8. Sprinkle with fresh chopped cilantro or other green fresh herbs.
9. Serve and enjoy the "wake-up" tastes of this delicious and beautiful dish.