In a small bowl, pour the boiling water over the raisins and let them soak for 15 minutes to plump up.
Heat the oil in a large pan or skillet over medium heat.
Add the diced onion and cook for 3 to 5 minutes, until it becomes soft and translucent.
Add the minced garlic and ginger to the pan and cook for 1 minute more, until fragrant.
Stir in the curry powder, cumin, coriander, and salt.
Cook for 1 minute, stirring frequently to toast the spices and prevent them from scorching.
Pour in the raisins along with their soaking liquid, the coconut milk, carrots, red pepper, broccoli, cauliflower, and diced tofu.
Stir everything to combine.
Bring the mixture to a simmer, then cover the pan and cook for 10-12 minutes, or until the vegetables are tender-crisp.
Remove from heat and stir in the fresh lime juice.
Adjust seasoning with more salt if needed.
Garnish with fresh cilantro or parsley before serving.
