All Recipes
Serves 4


  • 2 large onions
  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic, crushed
  • 1 teaspoon ground cumin
  • 6 cardamom pods, squashed
  • 1 teaspoon of ground turmeric
  • 1 bay leaf (optional)
  • 250g of basmati rice
  • 450ml vegetable stock
  • 100g, frozen peas defrosted
  • 1 x tin of sweetcorn
  • 100g spinach chopped

“You can swap any vegetables into this recipe. It would be tasty with courgettes or

What to do

  1. Peel the onions and slice as thinly as possible.
  2. Heat oil in a large frying pan with a lid and add the onion. Cook over a medium heat and keep stirring until the onions are golden yellow and sticky. This can take up to 30 minutes.
  3. Stir in garlic and all the spices, Cook for about 1 minute
  4. Add the rice and stir until coated in all the spices and veg is all mixed around.
  5. Stir in the stock, put on a lid and cook on a low heat for 15 minutes.
  6. Stir in the peas, sweetcorn and chopped spinach for the final 5 minutes.