- 2 tbsp vegetable oil
- 1 small cauliflower, broken into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 large sweet potato, peeled and cubed
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1l hot vegetable stock
- 3 tbsp hot curry paste (Madras is good)
- 1 red chilli, seeded and finely chopped
- large pinch of saffron strands
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 2 tsp mustard seed (black or white)
- 500g basmati rice
- 140g trimmed green bean, halved
- 2 lemon, juice only
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- a handful of fresh coriander leaves
- 50g packet salted roasted cashew nuts
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- poppadoms and raita, to serve
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.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
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.
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.