Spicy Cashew and Mushroom Rice

Serves 2
Vegetarian
Vegan
Time: 30 minutes
Cost: About £1 a head

2 tablespoons oil
1/3 of a mug (about 75g) cashew nuts
1 tsp cumin seeds
1/2 onion, peeled and  thinly sliced or half a bunch of spring onions, trimmed and sliced
1/2 teaspoon dried red chilli flakes or 1/4 tsp chilli powder or hot sauce
1/4 teaspoon salt
1/2 tsp ground coriander (optional)
250g button mushrooms, wiped or rinsed clean and sliced
2 tomatoes, skinned* and diced
A small handful of fresh coriander leaves, roughly chopped
1/2 mug basmati rice

Heat the oil in a medium sized saucepan or frying pan, tip in the cashew nuts and stir-fry for a minute until beginning to brown. Remove from the pan with a slotted spoon or tablespoon, draining the oil back into the pan. Return the pan to the heat and  add the cumin seeds. Once they start sizzling, add the onion and fry until translucent (about 2-3 minutes). Stir in the chilli flakes or chilli powder, the salt and the ground coriander if using then add the sliced mushrooms, chopped tomatoes and fresh coriander. Cook for 30 seconds then return the cashews to the pan, add the rice, stir and cook for 30 seconds then pour in about 2/3 of a mug of boiling water. Bring to the boil, put a lid on the pan, turn the heat right down and cook for about 15 minutes until all the liquid is absorbed. (If you find it absorbs more quickly add a little extra water.) Turn the heat off and let the rice stand for 5 minutes. Serve with soy onion raita (see below) or plain soy yoghurt and some mango chutney or other Indian chutney if you have some.

Soy onion raita
Take 3 tablespoons of soy yoghurt and spoon into a bowl. Peel a small onion and finely grate about 1 tbsp into the yoghurt. Season with salt and serve.

TOP TIPS

* To skin tomatoes make a small cut in the skin just by the stalk and put them into a bowl. Pour over boiling water and leave for a minute then drain off the water and cover with cold water. Peel off the skin which should come away easily.

* The best way to buy coriander is by the bunch with the roots still intact. Put the bunch in a jam jar or tumbler of cold water, cover with a plastic bag and secure with a rubber band. Place in the fridge. It should keep for 5-6 days if you change the water every couple of days. Wash the coriander before you use it.