Indian Vegetable Curry

This is my own recipe, inspired by wonderful restaurant dishes I've had.

1 medium onion, chopped
12 oz slice mushrooms
1 cup cauliflower (frozen is okay but fresh is better)
1 bag fresh spinach
1 15 oz can diced tomatoes
1 15 oz can garbanzo beans
1/2 cup raisins
1/2 cup cashew pieces
1/4 cup fresh cilantro leaves
1 teaspoon cinnamon
2 tablespoons vegetable oil
1 - 2 tablespoons Patak's Mild Curry Paste (from Shaw's)

In a large saute pan, heat oil over medium high heat. Add onions and mushrooms and cook until onions begin to caramelize. Add cauliflower, spinach, cinnamon, beans and tomatoes and cook until spinach begins to wilt, about 5 minutes. Add raisins, cashews and curry paste (1 tbsp is mild, 2 is medium, etc.). Cook, stirring often, on medium low heat for about 10 minutes. Stir in cilantro. Serve with rice.