Veggie Balti With Fragrant Rice

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Cut your cauliflower[s] into small florets and discard the stalk[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large, bite-sized pieces

Add the cauliflower florets and chopped pepper to a baking tray with a drizzle of vegetable oil and a pinch of salt

Put the tray[s] in the oven for 20-25 min or until softened – these are your roasted veggies

While the veggies are roasting in the oven, peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until softened

While the onion softens, cut your tomatoes into wedges

Slice your red chilli[es] in half

Dissolve your vegetable stock mix and tomato paste in 300ml [390ml] [500ml] boiled water – this is your tomato stock

Once the onion has softened, add your ginger & garlic paste, curry powder and ground fenugreek and cook for 1 min or until fragrant

Crush your cardamom pod[s] open by squashing them with the side of a knife, discard the outer green pod[s]

Add the cardamom seeds to your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your fragrant rice

Trim your green beans, then add them to the pan with the tomato wedges, halved red chilli (can't handle the heat? Go easy!) and tomato stock

Cook for 5-6 min or until the beans have softened and the sauce has thickened – this is your balti

Add the roasted veggies (save the baking tray for the next step!) to the balti and give everything a good mix up – this is your veggie balti

Add your flaked almonds to the reserved baking tray and put the tray in the oven for 2-3 min or until lightly toasted

Tip: Watch them like a hawk to make sure they don't burn!