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Servings: 4
| 300g sweet potatoes, chopped |
| 100g, green beans, chopped |
| 100g, carrots, chopped |
| 100g, garden peas |
| (for the last 3 ingredients you could use 300g of standard frozen ‘mixed veg’ instead) |
| 2 onions, cut into slices |
| 3 cloves garlic, chopped |
| Thumb-sized piece of ginger, cut into small slices |
| 1 green chilli, chopped |
| 2 tomatoes, roughly chopped |
| 30g almonds |
| 30g cashews |
| 1 cup (approx. 200g) basmati rice |
| 2 tbsp ghee, (use cooking oil for vegan) |
| 1 tsp cumin seeds |
| 2 tsp Mandala king masala |
| Salt, to taste |
| 1 lime, juiced |
| Bunch fresh coriander, chopped |
Prepare:
| Wash the rice a few times to remove the starch. Soak in a large bowl of water and set aside. |
| Peel and chop all the vegetables as described in the ingredients list and set aside. |
Cook:
| In a large non-stick pan, add the cumin seeds and fry in ghee (oil for vegan) until they start to sizzle. |
| Fry the onions on a low heat for about 5 minutes until they have completely softened and turned brown at the edges. |
| Add the garlic, ginger and chilli and stir fry for 2 minutes. |
| Add the sweet potato and fry for about 4-5 minutes until they begin to soften. |
| Add the remaining mixed veg (green beans, carrots and peas), almonds and cashews and fry for 2 minutes. |
| Add the Mandala king masala, tomatoes, one teaspoon of salt and stir fry for 2-3 minutes. |
| Drain the rice and carefully add to the pan, gently folding everything together. |
| Now add 1 ½ cups (approx. 350ml) of water to the pan, a squeeze of lime, plus ½ extra teaspoon of salt for the rice. |
| Gently stir and place a tight-fitting lid onto the pan. |
| Reduce the heat on the cooker to the lowest setting and allow the rice to steam cook for exactly 12 minutes. Do not remove the lid to check anything before 12 minutes is over. |
| Once 12 minutes has passed, quickly remove the lid to check the rice is almost cooked and not sticking to the bottom. Give everything one last quick fold and put the lid back on. |
| Allow the rice to steam on the countertop with the lid tightly fitted for an extra 10 minutes. |
Garnish:
| Garnish with coriander and chopped, de-seeded fresh red chilli and enjoy! |
