An easy one-pot Indian curry dish using basmati and wild rice. Make sure you’ve got plenty of fresh coriander.
Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Skill level:Easy peasy


  • 1tbsp vegetable oil
  • 1 red onion, peeled and finely sliced
  • 250g (8oz) basmati and wild rice mix
  • 1tbsp Balti or Korma curry paste
  • 1 vegetable stock cube
  • 1 cauliflower, cut into small florets, with some of the smaller leaves
  • 100g (3½oz) green beans, chopped
  • A handful of roasted Marcona almonds
  • Salt and freshly ground black pepper
  • 2 hard-boiled eggs, peeled and quartered
  • Generous handful of fresh coriander, roughly chopped
  • About 15g (½oz) butter, melted


  1. Put the oil and onion in a large pan and cook for a few minutes until softened. Add the rice and curry paste and stir well.
  2. Pour in 600ml (1 pint) boiling water, crumble in the stock cube and add the cauliflower florets. Bring to the boil, cover and simmer gently for 10 mins.
  3. Next, add the green beans and the leaves from the cauliflower and cook, half-covered, for another 10 mins or until the rice is tender and the liquid just absorbed.
  4. Add the almonds, season to taste, then arrange hard-boiled eggs on top.
  5. Add the coriander leaves to the melted butter and spoon the hot herb butter over the rice. Serve with plain yogurt and poppadoms.

Feature: Sue McMahon.

Nutritional information per portion

fat 20.0g calories 500(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.