Chickpea and Cashew Curry

I cooked a curry tonight using my patented method 'What have I got? Chuck it in the wok!' I started by heating olive oil and sunflower oil, then added coriander seeds, cumin seeds and black mustard seeds. Once they'd sizzled satisfactorily (without burning) I added a large chopped red onion, followed by chopped garlic then chopped red and yellow peppers. Next to go in was a splash of chilli sauce, some cinnamon stick and some cardamon pods. Some people take the seeds out but I like the whole thing. Please, as with all my recipes, do what works best for you. (This is the second recipe I've posted!) I also added some turmeric (the poor vegan's saffron) and a tiny bit of asafoetida. It's a stinky spice but it's good if used in moderation. I pronounce it using the same rhythm as 'hasta manana' like the Abba song and can sometimes be heard in the kitchen singing "Asafoetida till we meet again. Don't know where..."
I let the veggies and spices chat amongst themselves while I cut half a pack of prepared fresh cauliflower, broccoli and carrot into smaller pieces so that they would cook more quickly. They went in the wok and I gave everything a good stir.
Now for the roux. (I know French and I'm not afraid to use it!) A roux is a mix of flour and oil used to make a sauce. While I was looking for a new bag of mixed grain flour I found a bag of gram (chickpea) flour that I'd forgotten about. I added a bit more oil and about a tablespoon of the flour, mixed them in and stirred while they cooked. I added more flour and some water and kept adding until the sauce was the consistency I wanted.
I set a good handful of cashews to brown in the oven while I opened a tin of chickpeas. I rinsed the chickpeas added them to the wok, stirred them in and scraped the roux from the bottom of the pan. I added cranberries and golden raisins, caught the cashews in time and added them. More stirring.
I zapped a pouch of brown basmati in the microwave and served.