Serves 4

Ingredients

1 tsp olive oil
2 shallots, finely chopped
1 clove garlic, crushed
2 tsp garam masala
1tsp turmeric
½ tsp ground cumin
10oz brown rice
18 fl oz vegetable stock or water
Salt and black pepper
4oz fresh or frozen peas
4oz fresh or frozen sweetcorn
3 tbsp fresh coriander (chopped)

Preparation method

1 In a saucepan that has a lid, sauté the shallots and garlic in the olive oil for about 5 minutes.
2 Add the spices and the rice and stir thoroughly. Season with salt and pepper. Add the liquid and bring to the boil, then put the lid on, turn down the heat and cook for about 25 minutes.
3 Add the peas and sweetcorn, replace the lid and cook for another 10 minutes. Remove from the heat and allow to stand for a further 5 minutes.
4. Fluff up the rice with a fork and mix the peas and sweetcorn through. Serve in bowls, topped with the chopped coriander.

If you prefer, cook the dish in a covered casserole in the oven (at 200°C).