This is so easy and a great recipe for using left over veges in the bottom of the crisper (you can use any veges you have if you follow roughly the same quantities below).

Serves 3-4


  • Olive oil (or a flavourless oil)
  • 250gms basmati rice
  • 1 large garlic clove
  • 1 small onion
  • Large handful of small cauliflower florets
  • 4 button mushrooms diced
  • Handful of diced pumpkin
  • About 15-20 green beans chopped into about 1cm lengths
  • Half a small fennel diced
  • 500mls vegetable stock
  • Large pinch of saffron
  • 1 teaspoon of garam marsala
  •  1/2 teaspoon cinnamon
  • 2 level tablespoons of Keen’s curry powder
  • 1 or 2 bay leaves
  • 1/4 cup currants
  • Salt/pepper to taste

To dress

  • Small handful chopped coriander
  • Small handful toasted almonds
  • Cup of greek yogurt (or other creamy natural yogurt) mixed with with juice of half a lemon and salt/pepper
  • Poppodums


  •          Heat cast iron pot (with lid) in 200 degrees C oven
  •        Add veges with lid on for about 15 mins
  •          Add stock (with spices dissolved through the liquid), rice (plus a little more salt/pepper to taste) and currants
  •          Bake (with lid) on 190 degrees C for 30mins 
  •          Once cooked, gently break up with a fork and top with coriander and almonds
  •          Serve with yogurt/lemon juice on the side and poppadoms.

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