1 small carrot, peeled, cut into small cubes
1 medium potato, peeled, cut into small cubes
¼ green pepper, diced
¼ red pepper, diced
25 grams/1oz french beans, finely chopped
50 grams/2oz frozen peas
1 teaspoon tomato puree
½ teaspoon finely chopped green chilies
1 teaspoon Garam Marsala
¼ teaspoon ground turmeric
225 grams/8 oz cooked Basmati rice
1 small onion, finely chopped
4 roasted cashew nuts, chopped
½ teaspoon cumin seeds, toasted
½ teaspoon red chili powder
yogurt, to serve

Preheat the oven to 170 Celsius/235 Fahrenheit/Gas mark 3.

Cook the carrot ,potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes, or until they are tender. Drain and return to the pan.

Add the tomato puree,green chilies, Garam Masala and turmeric to the vegetables and mix until its well combined.

Place half of the rice at the bottom of an ovenproof dish,spread the vegetable mixture on top,and then place the rest of the rice on top,spreading it evenly.

Sprinkle the top layer of rice with the chopped onions,cashew nuts, cumin seeds and red chili powder. Cover with aluminum foil and bake for 15 minutes.

Serve with yogurt.

Submitted by: me