Plunge the vegetables into boiling water. Drain, reserving the water. Cut any large vegetables in half. Heat the oil in a large casserole and fry the vegetables for 3 minutes until browned.
Stir in the curry paste, then the rice and cook for a minute. Add the tomatoes and 600ml reserved water. Season and bring to the boil. Cover the pan and simmer very gently for 15 minutes until the rice is tender and all the liquid absorbed. Fork the cashews through the rice and serve garnished with raisins and fresh coriander.