Cauliflower curry with cashews and raisins (and tomatoes and zucchini)

This is a great fast curry for cold days. Use the basic curry powder I've mentioned previously, or just experiment with a good mix of indian spices (ideally pepper, cumin, coriander and tumeric to start, add more spices as you gain confidence).

Roughly chop a head of cauliflower and cube a pound of tofu. Place both in a large saucepan and turn heat to high. Saute/simmer for 10 or so minutes, then chop 3 tomatoes and add to pan. Sprinkle with curry powder and chop two zucchini and add to pan. Add 1/2 C cashews, 1/2 C raisins, 1/2 C chopped cilantro and cover. Simmer for 20-30 minutes while cooking 1 1/2 C long grain white rice (1 1/2 C white rice, 3 C water, cover, boil and bring to a simmer for 20 mins).

Once rice and curry are done, serve together with yogurt and fresh cilantro to garnish.