This is an esasy version of a famous Asian rice dish.
Slice one onion and fry it in olive oil in a wok. Add diced vegetables (one zucchini, one carrot and one potato) and fry for a few minutes. Lower the heat. Add I tbsp of curry paste and cover with a little water. Simmer for about 20 minutes or until tender. After 10 minutes add a hanful of frozen peas and cabbage florets.
Meanwhile steam some basmati rice. When the vegetables are ready, add some raisins and then the rice to the wok. Toss in chopped cilantro or parley as well as cashew nuts before serving.
Optional: You can add chopped hard boiled eggs just before serving.