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Showing items 1 to 3 of 6

  • 2 tbsp vegetable oil
  • 1small cauliflower
    broken into small florets
  • 2large sweet potatoes
    peeled and cubed
  • 1large onion
    sliced
  • 1l hot vegetable stock
  • 3 tbsp hot curry paste
    (Madras is good)
  • 1 red chilli
    seeded and finely chopped
  • large pinch of saffron
    strands
  • 2 tsp mustard seed
    (black or white)
  • 500g basmati rice
  • 140g trimmed green bean
    halved
  • 2 lemons
    juice only
  • a handful of fresh coriander
    leaves
  • 50g packet salted roasted cashew
    nuts
  • poppadums
    and raita, to serve (optional)

Nutrition: per serving

  • kcal494
  • fat12g
  • saturates1g
  • carbs89g
  • sugars0g
  • fibre5g
  • protein14g
  • salt0.99g
    low
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Method

  • step 1

    Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

  • step 2

    While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

  • step 3

    Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita for the non-vegans.

RECIPE TIPS
MAKING YOUR OWN RAITA

You can buy tubs of ready-made raita, the cooling yogurt-based condiment served with Indian food, from supermarkets. Or, to make your own, simply mix half a finely chopped cucumber and half a small finely chopped red onion with 200g/8oz natural yogurt, then stir in 1 tbsp chopped mint, a little salt and a squeeze of lemon juice to taste.

Recipe from Good Food magazine, January 2003

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Comments, questions and tips (140)

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Overall rating

A star rating of 4.3 out of 5.150 ratings

louise.everts31206

I halved the recipe. The rice took about 45 minutes to cook.

Gdow

I made this for two people so using our normal ratio. 150gms rice to 400ml of stock, maybe slightly more of the latter in view of the comments I’d read. Used whatever veg I had to hand - carrots, defrosted squash, carrots etc. Followed the cooking instructions, maybe about 10 minutes longer, at…

RW32

I found the trick to make this work is to put another metal roasting dish on top instead of foil, and have a small gap for steam to release. I have used this method many times and it works every time

sue323

Hi, the key to making this dish work is to seal the dish really well. I use a metal baking dish with a lip and use 2 pieces of foil and make sure the edges are really sealed, be careful though as the dish will be hot. I then place another piece of foil across the middle to cover the gap and then…

Philliscookd

I should have read reviews-this recipe doesn’t work, been waiting over an hour for it to soften but still not done! and there is is far too much rice!

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