Cook the cauliflower florets and peas in boiling water until tender. Drain.
Saute onion, garlic, and ginger in safflower oil or ghee until soft and golden.
Add mustard seeds, fenugreek seeds, tumeric, garam masala, coriander, mango powder, agave nectar, cardamom seeds, and cashew cream or coconut milk and simmer for 3-4 minutes. Add butternut squash puree and umeboshi vinegar and simmer 3-4 minutes. Add cauliflower and peas and simmer a few minutes more. Taste and adjust seasoning with sea salt as needed.
Serve with rice.
Recipe by Cook Love Heal with Rachel Zierzow at https://cookloveheal.com/cauliflower-and-green-pea-curry/