Add the stock, yogurt, cauliflower, peas, raisins, cashews, and water. Bring to the boil. Turn down the heat to low and simmer with the lid on (you can use foil if the wok does not have a lid) for 25 minutes. Check every 10 minutes to make sure it is not sticking to the bottom. You may need to add a little more water. Serve with warm naan breads.