Vegetable Curry

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1 cup quick-cooking brown rice or basmati rice

1 small red onion, halved and cut into thin wedges

1 tablespoon grated fresh ginger

3 cloves garlic, minced

3 tablespoons curry powder

1 tablespoon unbleached or all-purpose flour

1 can (14 ounces) reduced-fat coconut milk

1 package (10 ounces) frozen cauliflower, thawed

2 cans (16 ounces each) sweet potatoes, drained and cut into 1" pieces

1 can (15 ounces) red kidney beans, rinsed and drained

1/3 cup raisins

3/4 pound baby spinach leaves, stems removed

1/4 cup unsalted chopped cashews

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