You can serve this dish as a basis for a cold curried rice salad to accompany a savoury roast. Otherwise serve it as a main meal with other small side dishes such as chopped cucumber mixed with yoghurt, with or without a Tahini Dip.

Ingredients

• 175g leeks thinly sliced
• 175g carrots diced
• 2 tablespoons of oil
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• pinch chilli powder
• 1 clove of garlic crushed
• 175g brown rice
• 275ml stock or water
• 50g raisins
• salt and freshly ground black pepper
• 25g coconut

 Method

Prepare the vegetables

Heat the oil, adding the spices and fry for a couple of minutes.

Add the vegetables and rice and fry the mixture another 5 minutes

Add stock or water bring to the boil; and cook over a gentle heat for 25 minutes. Or until the rice is tender

Stir in the raisins and season to taste

Stir in the coconut and serve on a warm serving dish.