Instructions

1. 1

   In a pan of simmering water, cook the rice for 10 minutes, or until just tender. Drain and set aside.

   
   

2. 2

   Cook the carrot and potatoes in a pan of boiling water for 5 minutes, or until almost tender. Add the cauliflower and cook until the vegetables are tender. Drain.

   
   

3. 3

   Heat the oil in a large frying pan, add the onion, and fry over a medium-low heat until softened. Add the red and green pepper and the courgette, and fry for 5 minutes, stirring occasionally.

   
   

4. 4

   Add the boiled vegetables and frozen peas, then stir in the turmeric, chilli powder, coriander, curry paste, and cumin seeds. Fry for a further 5 minutes, then add the stock, stirring. Preheat the oven to 180°C (350°F/Gas 4).

   
   

5. 5

   Spoon half the rice into an ovenproof dish and spread the vegetable mixture on top. Cover with the rest of the rice, cover with foil, and bake for 30 minutes, or until hot. Scatter over the cashews, and serve.

   
   

Ingredients Buy ingredients

• 350g Basmati Rice
• 1 large Carrot, sliced
• 2 Potatoes, peeled and cut into small pieces
• ½ Cauliflower, cut into small florets
• 3 tbsp Vegetable Oil
• 1 Red Onion, chopped
• 1 Red Pepper, deseeded and chopped
• 1 Green Pepper, deseeded and chopped
• 1 Courgette, chopped
• 85g Frozen Peas
• 1 tsp Turmeric
• 1 tsp Chilli, mild powder
• 2 tsp Ground Coriander
• 2 tsp Curry, mild paste
• 1 tsp Cumin Seeds
• 150ml Vegetable Stock
• 60g Cashew Nuts, lightly toasted

Serves 4

Total time required 1 hr 15 mins

• Preparation time: 30 mins
• Cooking time: 45 mins