350g long grain rice
2 tbsp vegetable oil
250g closed cup mushrooms, sliced
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, deseeded and chopped
125g fine green beans, chopped
1 tbsp medium curry powder
1 tsp cumin seeds
100g frozen peas
Salt and freshly ground black pepper
Chopped fresh coriander, to garnish
- Cook the rice in a saucepan of lightly salted boiling water for 10-12 minutes, until tender.
- Meanwhile, heat the vegetable oil in a large frying pan or wok and gently fry the mushrooms, onion, garlic, pepper and green beans for 3-4 minutes, until softened. Add the curry powder and cumin seeds and stir for another minute, then add the frozen peas and cook for 1-2 minutes, stirring often.
- Drain the rice thoroughly and add it to the frying pan or wok. Season and stir together. Pile onto warm serving plates and serve, sprinkled with chopped coriander.