South Indian Vegetable Curry with Jasmine Rice

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Peel and finely chop the brown onion, sweet potato and carrot.

Peel and finely chop the ginger and garlic.

Slice the aubergine into small rounds.

Chop the cashews.

Cut the cauliflower into small florets.

Thinly slice the red chilli.

Heat the olive oil in a saucepan over medium-high heat.

Add the mustard seeds and cook, stirring, until they start to pop.

Stir in the onion, chilli and curry leaves and cook until fragrant and the onions have softened.

Add the sweet potato, eggplant, carrot, garlic and ginger.

Add the chopped tomatoes, stock and curry spices.

Season with salt and pepper.

Partially cover, lower the heat and simmer until slightly reduced, add a little water if it becomes to dry.

Add the rice to the boiling water and cook until tender.

Add the green beans to the curry.

Drain the rice and distribute among the serving bowls.

Divide the curry among the serving bowls, served atop the rice.

Garnish with cashews and coriander.