Soak the cashew nuts in warm water for about 20 minutes, then drain and blend along with the tomatoes, chilli, garlic, ginger and lemon juice until it forms a paste.
Place the paste in a large mixing bowl, add the turkey and mix.
Sprinkle in the ground almonds, cumin, coriander and turmeric, mix, cover and leave to marinate for 20 minutes.
Meanwhile, in a large saucepan, cook the onion for about 5 minutes in the oil before adding the marinated turkey and cooking for another 5-7 minutes.
Add the cauliflower, coconut milk and 100ml water and bring to a simmer for about 15 minutes.
Add the peas, stir and simmer for a further 5 minutes.