This one pot indian rice dish is usually served as side but can also make a great weeknight main.
Makes enough for four.
Finely chop the onion and ginger, then saute them in a saucepan for a few minutes until soft.
Chop the vegetables into inch sized chunks. Finely slice the chilli.
Add the spices to the onion and cook for another minute.
Add the rice and stir until the rice is well coated with the spices. Add 2 1/4 cups of water, cauliflower, carrots and chilli, cover with a lid and leave to simmer for 10 minutes. The rice should be done at this point, if it isn’t cook for another minute.
Season the rice with salt and stir in the cashews.