4 green cardamom pods, crushed
1 onion, finely chopped
Fry Light
2 tsp cumin seeds
2 cloves
1 cinnamon stick
1 large carrot, peeled and cut into cubes
2 red peppers, cut into cubes
200g green beans
1 tbsp korma curry powder
200g frozen peas
400g dried basmati rice
750ml boiling vegetable stock


1. Place a large pan sprayed with fry light over a medium heat. Add the cardamom, onion, cumin seeds, cloves and cinnamon stick and cook for 3-4 minutes.

2. Add the vegetables and cook for 3 minutes. Add the korma curry powder, rice and vegetable stock and bring to the boil, season and turn the heat to low. Cover and cook for 10 minutes or until all the liquid has been absorbed and the rice is tender.