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Ingredients

  • 250g basmati rice
  • 400g special mixed frozen vegetables
  • a generous handful of raisins
  • 1 vegetable stock cube
  • 2 tbsp korma curry paste
  • a generous handful of roasted salted cashew nuts

Method

  • STEP 1

    Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, May 2002

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A star rating of 4.3 out of 5.61 ratings
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