Jaipur Style Mixed Vegetables

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon vegetable oil
1 medium onion, sliced
2 tablespoon tomato paste
10 whole cashew nuts
1 cup non-dairy soy creamer
1 tablespoon oil
5 whole cloves
5 cardamom pods
1 one-inch piece cinnamon stick
1 medium tomato, peeled, chopped
1/2 cup cauliflower florets
1/2 cup broccoli florets
5 brussel sprouts, cut in half
1 medium carrot, cut into 2-inch sticks
1/2 cup green beans, cut diagonally
1/2 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
1/4 cup raisins
optional: fresh mint sprigs for garnish

Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6-8 minutes. Remove and set aside.

Heat oil in the same skillet, add onion and stir fry until brown.

Combine cumin, coriander, fried onion, tomato paste, nuts, and half of the soy creamer. Blend into smooth paste and set aside.

Heat oil in a heavy 2-quart saucepan over medium-high heat. Add cloves, cardamom, and cinnamon, and stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir fry for 5 minutes.

Stir in ground paste, remaining soy creamer, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender.

Garnish with mint sprigs and serve. Makes a delicious and colorful vegetarian main entree.