In a large pan heat 1 tbsp rapeseed oil and fry 1 onion and 1 garlic clove, finely chopped with 1 large carrot, grated. After about 3-5 minutes stir in 1 cup basmati rice (brown or white), 1 tsp cumin seeds, 2 tsp ground coriander, 2 tsp black mustard seeds, 4 green cardamom pods and 1 bay leaf. Add 2 cups vegetable stock, bring to a simmer, cover and cook for 12 minutes. Remove from the heat and let sit for 5 minutes. Remove the bay leaf and cardamom pods and stir in ¾ cup toasted cashew nuts, and season with sea salt and pepper.

Notes:

If using white basmati rice it helps to soak the grains in water for 20-30 minutes before cooking.

This is a mild curried rice so feel free to add some fresh, chopped red chili peppers to taste.

Serve as a side dish or as a vegetarian main course along with some raita or natural yoghurt, some naan bread, and a mango chutney on the side.

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