Ingredients:

• 1 cup basmati rice
• 2½ cup water
• 2 tsp vegetable stock powder
• 3 Tbsp olive oil
• 1 large onion, diced 
• 2 tsp crushed garlic

• 1 tsp curry powder
• ¼ cup finely chopped fresh Coriander 
• ¼ cup finely chopped Lemon Thyme 
• ¼ cup finely chopped Chervil 
• 1 cup chopped Basil 
• pinch of sea salt
• 1 tsp honey
• 1 cup peeled and diced carrots
• 1 cup diced courgettes
• 1 cup green beans, cut into thirds 
• 1 cup fresh cauliflower florets, cut into small pieces

• ½ cup crumbled feta cheese 
• ¼ cup cashew pieces

Instructions:

• Preheat the oven to 180 ºC.
• Bring the rice, water and stock powder to the boil and simmer on low until all the liquid has evaporated. Cover and set aside.
• Heat the oil and fry the onion and garlic on low in a frying pan until the onion becomes translucent.
• Add the curry powder, herbs, salt, honey and vegetables, 
• Lightly stir-fry for about 10 minutes,
• Fluff the rice and add to the vegetables. Add the feta and cashews and toss or mix lightly with a fork.
• Transfer the mixture to a caserole dish and cover. Place in the oven for about 10-15 minutes and serve.
• Garnish with Coriander, Chervil and Basil.

SERVES 4