Vegetable Bryinai

This is yum!! I love this meal, it takes a bit more work than the curry I've posted, but it's good for a dinner when  you're keen to make something a bit more special. The spices used in this smell amazing, I love cooking it for that reason alone.

Ingredients

• 500g of basmati rice
• 2 large onions, sliced finely
• Fresh ginger (a good sized knob) chopped finely
• Curry paste (1-2 table spoons)
• 2 cinnamon sticks
• 6 cardamom pods
• 3 star anise
• 250g potato, diced
• 1 small cauliflower, chopped into small florets
• 250g soya yogurt
• 200g frozen peas
• soya marg for greasing.
• Fresh corriander.
• Oil
• 300ml water

Method

• Rinse the rice very well and then soak in cold water for about half an hour, to ensure you've removed the starch (although as with many of these things I have short cut around this before without too much harm!)
• While the rice soaks fry the onions until soft and then add the chopped ginger and fry for another couple of minutes. Then stir in the spices (star anise, caramom & cinnamon sticks). 
• Add the potatoes and cauliflower and water, cover and boil for 5 mins or until the veg are tender.
• Stir in the soya yogurt and peas.
• Drain the rice, tip into a pan of boling water and boil for about 5 mins, then drain again.
• Use the soya marg to 'butter' the bottom of an oven proof dish (use one with a lid). Spread the curry sauce over the base then spoon the rice on top. Cover with foil and then put the dish lid on. At this point if you're preparing early you can put this in the fridge until you're ready to cook.
• Put in the oven at 180c/gas 4 for 3/4 of an hour to an hour.
• Sprinkle with fresh corriander.