Ingredients

• 2 onions, finely sliced
• 3 garlic cloves, finely chopped
• 1 fresh chilli, finely chopped
• 1 thumb sized piece of fresh ginger, finely chopped
• 1 tbsp Oil
• 500g Root Vegetables (Parsnip, Celeriac, Squash, etc), approximately 1.5cm cubed
• 400g tin cooked chickpeas
• 120g dried green lentils, cooked or 400g tin cooked lentils
• 400g tin cooked butter beans
• 1 tbs curry powder
• 1 tsp garam masala
• 1 tsp cardamom
• 1 tsp all spice
• ½ tsp ground cinnamon
• ½ tsp chilli flakes
• ½ tsp ground pepper
• 500g short grain brown rice
• 1.3 litre vegetable stock
• 1 x 400ml coconut milk (100g of block plus 400ml boiling water)
• 150g spinach or greens
• Toasted cashew nuts to serve

Method

Toast the Cashew nuts in the dry pan and set aside.

Heat the oil in a large pan and add the onion, garlic, chilli and ginger.  Cook for 2-3 minutes, stirring regularly, until the onions start to brown.

Add the root vegetables, spices and seasoning and cook for a further 3 minutes.

Add the rice and cook for a further minute, then add the liquid (both stock and coconut milk) and bring to the boil, then reduce the heat.  Cover the pan and simmer for 25 minutes until the rice is cooked and almost all the liquid is absorbed. Give the rice a stir every now and again to encourage it to release its starches and become stickier. If the rice isn’t cooked enough, add a little more stock.

Add in the butter beans, chickpeas, cooked lentils and spinach/greens and cook for a couple of minutes to heat through.

Serve topped with toasted cashew nuts