250 g/8 oz basmati rice, rinsed
6 tablespoons sunflower oil
2 large onions, sliced thinly
2 garlic cloves, crushed
2 teaspoons grated fresh root ginger
250 g/8 oz sweet potato, diced
2 large carrots, diced
1 tablespoon curry paste
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon chilli powder
300 ml/ ½ pint Vegetable Stock
4 ripe tomatoes, skinned, deseeded and diced
175 g/6 oz cauliflower florets
125 g/4 oz frozen peas, thawed
50 g/2 oz cashew nuts, toasted
2 tablespoons chopped fresh coriander
salt and pepper
2 hard-boiled eggs, quartered, to serve
Bring a large saucepan of salted water to a rolling boil, add the basmati rice and return to a simmer. Cook gently for 5 minutes. Drain, refresh under cold water and drain again. Spread the rice out on a large baking sheet and set aside to dry. Heat 2 tablespoons of the oil in a frying pan, add half the onion and fry over a medium heat for 10 minutes until very crisp and golden. Remove and drain on paper towels. Reserve for garnishing. Add the remaining oil to the pan and fry the remaining onion with the garlic and ginger for 5 minutes. Add the potato, carrots and spices and continue to fry for a further 10 minutes until light golden. Add the vegetable stock and tomatoes, bring to the boil, cover and simmer gently for 20 minutes. Add the cauliflower and peas and cook for a further 8-10 minutes until all the vegetables are tender. Stir in the rice, cashew nuts, coriander and salt and pepper. Cook, stirring, for 3 minutes, then cover and remove from the heat. Leave to stand for 5 minutes before serving. Garnish with the crispy onions and egg quarters.