• 2Tomatos
• Coriander
• 1Bay leaf
• 1Green chilli
• 130gBasmati rice
• 160gDiced sweet potato
• 1tbspStock powder
• 3Garlic cloves
• 1tbspCurry powder
• 3Cardamon pods
• 15gCrispy onions
• 1Piece root ginger
• 0.5tspGround turmeric
• Vegan yoghurt to serve

Instructions

1. 1

   Preheat oven to 200 degrees Heat oil in an oven proof casserole dish Add the sweet potato

2. 2

   Chop tomatoes into wedges and crush garlic cloves Add to the dish

3. 3

   Slice ginger in half and crush cardamon pods Add to the dish with turmeric, curry powder and bay leaf

4. 4

   Sprinkle in the stock powder and add the rice with 350ml boiled water and bring to the boil

5. 5

   Cover with lid and put in the oven for 15-20 minutes

6. 6

   Slice chilli and chop coriander Discard the bay leaf, cardamon pods and ginger

7. 7

   Serve with chilli, coriander and yoghurt.