Dry toast the cumin seeds in a pot until they start to pop. then add about an inch of water and add the sliced onions. Cook for 4-5 minutes until they're soft.
Add the bay leaves, cardamon pods, cinnamon stick, crushed chopped garlic and fresh grated ginger. Stir together over a medium heat for about 30 seconds.
Add the turmeric, cayenne pepper, garam masala, potato, carrot, green beans, peas, sweet potato and canned tomatoes. Stir together.
Drain the basmati rice then add to the pot with the vegan vegetable stock. Stir and bring to the boil then turn down the heat to a simmer, cover the pot then cook for about 20 minutes. Check that the water has been absorbed and taste. Cook for a further five minutes if the rice is still a bit hard and the stock hasn't been absorbed.
Taste before serving, then plate up and garnish with the toasted almonds, raisins and coriander.