• 2 brown onions, thinly sliced into rounds
  • 1 tablespoon fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1/4 cauliflower, chopped
  • 1/2 pumpkin, chopped
  • 2 handfuls green beans, chopped (see notes)
  • 1/2 cup fresh coriander leaves
  • 20g butter
  • Plain yoghurt, to serve
  • 2 tablespoons extra virgin olive oil
  • 60g (1/4 cup) madras curry paste, or korma curry paste
  • 400g (2 cups) basmati rice
  • 2 tablespoons currants
  • 35g (1/3 cup) flaked almonds, toasted


  • Heat the butter and 1 tbs of the oil in a large heavy-based saucepan over medium-low heat. Add the onion, ginger and garlic. Cook, stirring occasionally, for 12 minutes or until soft and golden brown. Season. Transfer to a bowl. Set aside.
  • Heat remaining oil in pan over medium heat. Add curry paste. Cook, stirring, for 1-2 minutes or until aromatic. Add the vegetables, rice, currants and onion mixture, reserving 2 tbs onion mixture. Cook, stirring, for 1 minute or until coated. Add 1L (4 cups) water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the rice and vegetables are tender. Allow to stand, covered, for 10 minutes. Fluff with a fork to separate the grains.
  • Sprinkle with the nuts, coriander and reserved onion mixture. Serve topped with a dollop of yoghurt.