Spicy basmati salad

Ingredients

250g/8oz brown basmati rice, rinsed
125g/4oz Puy lentils, rinsed
1 litre/1¾ pints vegetable stock
2 tbsp olive oil
2 small onions, chopped
4 garlic cloves, minced
6 chestnut mushrooms, finely chopped
2 tbsp curry paste
150ml/¼ pint apple juice
1 lime, juice only
1 tsp vegan bouillon powder
2 dessertspoons sultanas
1 dessertspoon mango chutney
75g/3oz sweetcorn
1 red pepper, de-seeded and finely chopped
2 tomatoes, finely chopped
coconut flakes and sprigs of coriander, to serve

Method

1. Place the rice, lentils and vegetable stock in a saucepan, bring to the boil and simmer for 20 minutes, until almost cooked.
2. Meanwhile, heat the olive oil in a large saucepan and gently fry the onions until soft. Add the garlic and mushrooms and cook until soft.
3. Stir in the curry paste and heat through. Add the apple and lime juices, bouillon powder, sultanas and chutney, stir well and simmer for three minutes.
4. Drain the rice and lentils and add to the curry mixture. Stir in the sweetcorn, red pepper and tomatoes, then simmer for 10 minutes until the juices are absorbed and the rice is completely tender.
5. Serve sprinkled with coconut flakes and sprigs of coriander. Roasted vegetables and a mixed salad are good accompaniments.