Sauté onion in olive (or coconut) oil on medium heat until translucent. Add the garlic and sauté about 1 more minute. Push the vegetables to the sides and add the cumin and coriander seeds to the center of pan. Heat until they start to "pop", about 1-2 minutes. Then add the remaining powdered spices and toast for another minute, until they become fragrant and begin to slightly brown. At this time, quickly add 1/2 cup of the vegetable broth and stir vegetables and spices to deglaze the pan. Continue cooking and stir for a minute to incorporate all the flavors.

Add the remaining ingredients, tomatoes (slightly puréed), cauliflower, potatoes, carrots, chickpeas, coconut milk, cashews, raisins, remaining 2 cups vegetable broth, and enough water to cover vegetables (if needed). Simmer partially covered on low heat for about 40 minutes, or until the vegetables are tender. Uncover and cook for a few more minutes to thicken as desired. Salt and pepper to taste.

Serve atop brown rice and garnish with cumin cashew cream, avocado, and desired herbs.

Drain the cashews and place in a blender. Add the remaining ingredients and blend into a creamy texture, adding water as needed.