Combine the rice and 3 1/2 cups water in a rice cooker and cook according to the manufacturer's instructions. (Or cook the rice on the stovetop according to the package instructions.)
In a large deep pan, bring the oil to medium-high heat. Add the chopped vegetables, onions, cashews, raisins and curry powder and saute until the raisins are plump and the curry powder is fully incorporated, 3 to 5 minutes.
Add the cooked rice; stir and cook until the rice is evenly distributed among the vegetables and the color is uniform, 8 to 10 minutes. Add salt to taste.
Serve with plain yogurt or just a squeeze of lemon juice.
Jasmine rice works well in this dish. As you become more comfortable with the dish, add chopped fresh ginger, cilantro or diced cooked potatoes. Chicken or garbanzo beans are great additions also.
Adapted from "The Feed Zone Cookbook: Fast and Flavorful Food for Athletes" by Biju Thomas and Allen Lim © VeloPress 2011. Provided courtesy of VeloPress. All rights reserved.