Heat the ghee in an 11- to 12-inch straight-sided sauté pan over medium-high heat until shimmering hot. Add the peppers, onion, jalapeño, ginger, spices, and 1 tsp. salt. Cook, stirring, until the vegetables begin to brown around the edges, about 5 minutes.
Add the tomatoes and their juice, broth, raisins, and garlic and cook over medium heat, adjusting the heat as needed, until thickened, about 10 minutes.
Stir in the coconut milk and lemon juice, turn the heat down to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.
Add the cauliflower, cover, and cook, stirring occasionally, until just tender, 10 to 15 minutes.
Remove the cinnamon stick. Season to taste with salt and more lemon juice. Serve garnished with the yogurt, cashews, and cilantro.
nutrition information (per serving):
37, Fat Calories
320, Saturated Fat
13, Monounsaturated Fat
43, Polyunsaturated Fat
Photo: Scott Phillips