South Indian Vegetable Curry with Jasmine Rice

Prepare jasmine rice according to the package instructions until it is tender and the water is fully absorbed. Set aside, keeping it covered to retain warmth.

Prepare the vegetable stock by dissolving each stock cube in 450-500ml of boiling water. For each person, use 150ml of the resulting stock, stirring until fully dissolved. Adjust quantity based on the number of servings required.

Heat olive oil in a large pan over medium heat. Add mustard seeds and curry leaves, cooking until the seeds begin to pop. Then, add finely chopped onion, ginger, and garlic, sautéing until the onion is soft and golden.

Add the chopped carrots, sweet potatoes, sliced aubergine, and cauliflower florets to the pan. Stir to combine with the sautéed onion mixture. Season with curry spices to taste, cooking for an additional 2 minutes while stirring constantly.

Pour the prepared vegetable stock and chopped tomatoes into the pan. Bring to a boil, then lower the heat and simmer for 20-25 minutes, or until the vegetables are tender.

While the curry simmers, toast the cashews in a dry pan over medium heat until golden brown, then set aside.

Add the green beans to the curry about 5 minutes before the end of cooking, to ensure they are tender yet still crisp.

Finish the curry by stirring in the fresh coriander and sliced red chilli according to taste, adjusting for the desired level of heat.

Serve the South Indian Vegetable Curry with the prepared jasmine rice, garnishing with the toasted cashews.