Indian Spiced Veg Bowl (Mixed Vegetables in Tomato and Onion Masala)

• 150 g Basmati rice
• 2 tbsp Ghee
• 1 medium Yellow onion
• 3 cloves Garlic
• 15 g Ginger root
• 2 tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 2 medium Tomato, ripe
• 250 g Cauliflower florets
• 1 large Carrot
• 150 g Green beans
• 120 g Frozen peas
• 1 tsp Garam masala
• 15 g Fresh coriander
• 1 piece Lemon
• 1 ¼ tsp Fine sea salt
• 600 ml Water

1. Rinse the basmati rice in cold water until the water runs mostly clear. Put it in a saucepan with 350 ml water and 0.5 tsp fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, finely chop the yellow onion, grate the garlic and ginger, and dice the tomato. Slice the carrot into thin half-moons and trim the green beans into bite-size lengths. Roughly chop the fresh coriander and cut the lemon into wedges.
3. Heat the ghee in a large frying pan over a medium heat. Add the onion with a pinch of fine sea salt and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic and ginger for 1 minute until fragrant.
4. Stir in the ground cumin, ground turmeric and ground Kashmiri chili and cook for 30 seconds. Add the tomato and cook for 5 to 7 minutes, stirring, until it breaks down into a thick masala. If it catches, splash in a little water.
5. Add the cauliflower florets, carrot and green beans, plus 250 ml water and the remaining fine sea salt. Bring to a gentle simmer, cover, and cook for 10 to 12 minutes until the vegetables are tender but still hold their shape. Stir once or twice to prevent sticking.
6. Stir in the frozen peas and cook for 2 minutes until hot through. Take off the heat and stir in the garam masala and most of the fresh coriander. Taste and squeeze in a little lemon to brighten the masala.
7. Divide the rice between two bowls and spoon the mixed vegetable masala over the top. Finish with the remaining fresh coriander and serve with extra lemon wedges for squeezing. Eat hot.

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