Layered spicy vegetables, basmati rice and cashew nuts are just the ticket in this traditional vegetarian Indian dish.
1 small carrot, peeled, cut into small cubes
1 medium potato, peeled, cut into small cube
¼ green pepper, diced
¼ red pepper, diced
25g/1oz French beans, finely chopped
50g/2oz frozen peas
1 tsp tomato purée
½ tsp finely chopped green chillies
1 tsp garam masala
¼ tsp ground turmeric
225g/8oz cooked basmati rice
1 small onion, finely chopped
4 roasted cashew nuts, chopped
½ tsp cumin seeds, toasted
½ tsp red chilli powder
yoghurt, to serve
Preheat the oven to 170C/235F/Gas 3.
Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes, or until tender. Drain and return to the pan.
Add the tomato purée, green chillies, garam masala and turmeric to the vegetables and mix until well combined.
Place half of the rice at the bottom of an ovenproof dish, spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly.
Sprinkle the top layer of rice with the chopped onions, cashew nuts, cumin seeds and red chilli powder. Cover with aluminium foil and bake for 15 minutes.
Serve with yoghurt.
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