Cook the cauliflower florets and peas in water until soft. Fry the onions, garlic and ginger in ghee or clarified butter. Then add turmeric, coriander, Vindaloo paste, sugar, cardamom and yoghurt and cook for 3 - 4 minutes.
Then add the tomato wedges and simmer for another 3 - 4 minutes. Then add the cauliflower and peas and cook for a few minutes.