3 sticks of celery cut into 1cm slices
2 leeks cut into 1cm slices
1 large or 2 small parsnips, cubed
2 large or 4 small carrots, chopped
500g fresh or frozen garden peas
250g shredded cabbage
2 onions chopped
4 garlic cloves
1 fresh red chilli
2cm knob of ginger, grated
2 tsp ground cumin
2 tsp turmeric
2 tsp ground coriander
2 tsp of mustard seeds
10 cardamon pods, bashed, seeds removed and ground
250g basmati rice
Juice and zest of 1 lemon
Handful of cashew nuts to serve
Handful of fresh coriander to serve
- Preheat the oven to 200 degrees.
2. Tip veg into a roasting tin lined with greaseproof paper and season lightly with salt and pepper, pour over water to cover the base of the tin (about 5mm deep), drizzle over some oil and place in the oven for 15 minutes. Once removed, lower the oven temperature to 180 degrees.
3. Once the onion has softened, add in the garlic and ginger, followed by the chilli and the spices and cook for another 5 minutes. It may be a bit dry at the stage; add some more oil or a splash of water if needed.
4. Tip the partially cooked vegetables into the bottom of the cooking dish and cover with the rice mix, then add the stock. Don’t worry if the liquid doesn’t cover the rice – you can gently poke some holes in the rice mix to help it sink down into the stock. Cover with the lid or tinfoil if using an oven dish and put in the oven for 35 minutes.
5. For the last 10 minutes add in the peas (defrost first if using frozen) and cabbage. Check the rice: if it looks dry, add a little water, bring it back to the boil on the stove top and return to the oven.
6. Remove from the oven and stir in the lemon juice and zest and serve with a sprinkle of cashew nuts and fresh coriander.