Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

2 teaspoons cumin seeds

½ teaspoon turmeric powder

2 cups (150 g) frozen mixed cut
vegetables (carrots, corn, string beans)

1 cup (138 g) raw cashews, roughly
chopped

⅓ cup (55 g) golden raisins (optional)

2 cups (380 g) uncooked brown basmati
rice

1 teaspoon coarse sea salt

5 cups (1.19 L) water

1. In a large, heavy pan, heat the oil over
   medium-high heat.


2. Add the cumin and turmeric. Cook
   until the seeds sizzle, about 30 seconds.