Boil the kettle. Get out
a large microwaveable bowl and
pile in the rice, veg and raisins.
Pour 600ml/1 pint
boiling water over the rice mixture
and crumble in the stock cube, then
stir in the curry paste. Cover the
bowl with cling film, leaving a small
gap at the side to let out the steam.
Cook on full power (850 watts) for
12 minutes – if your microwave is
less powerful, add 2 minutes.
Remove from the
microwave and stand, still covered,
for 5 minutes to complete the
cooking – if you don’t let it stand the
rice will be too nutty. Fluff up the rice,
scatter with cashews and serve.