Heat 2 tablespoons of clarified ghee butter in a large pot over medium heat.
Cook and stir 1 diced onion until tender, about 5 minutes.
Add 4 minced garlic cloves, 1 1/2 tablespoons curry powder, 2 1/2 teaspoons ground cumin, 2 teaspoons minced ginger root, 1 1/2 teaspoons salt, 1 1/4 teaspoons ground turmeric, 3/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1/8 teaspoon ground nutmeg to the onion.
Cook and stir the mixture until fragrant, about 1 minute.
Stir in 2 skinless boneless cubed chicken breast halves, cook for 2 minutes.
Add 3 cubed carrots, 1 can of coconut milk, 1/4 cup ground cashews, and 2 tablespoons tomato paste to the chicken mixture.
Simmer the mixture for 5 minutes.
Stir in 1 chopped head of cauliflower, and simmer covered until vegetables are tender and chicken is cooked through, about 5 minutes.
Add 1 cup of frozen peas, 1 chopped red bell pepper, and 1/2 cup heavy whipping cream to the chicken mixture.
Reduce heat to low, cover, and simmer until heated through, about 10 minutes.