Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cauliflower, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 30-40 minutes, or until potatoes are tender.
Stir peas and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.