c/o The Best of Rose Elliot (The ultimate vegetarian collection)
300g basmati rice
500g new potatoes, halved
2 tbsp olive oil
1 onion, chopped
2 green peppers, deseeded and chopped
2 tsp mustard seeds
½ tsp ground turmeric
1 tbsp root ginger, grated
4 garlic cloves, crushed
5g curry leaves
4 large under-ripe bananas, sliced
75g creamed coconut, cut into pieces
4 tsp fresh tamarind, sieved and deseeded
125g roasted cashew nuts
Salt and black pepper
1 Start by cooking the rice. Bring a large saucepan of water to the boil, add the rice, bring back to the boil, then reduce the heat and leave to simmer for 15-20 minutes, or until the rice is just tender. Drain, rinse with boiling water, drain again well, then return to the saucepan and keep warm over a gentle heat until required.
2 To make the curry, put the potatoes into a large saucepan, cover with water and bring to the boil. Reduce the heat and allow them to simmer for 10‑15 minutes, until just tender, then drain.
3 Meanwhile, heat the olive oil in a large, heavy-based saucepan with a lid, add the chopped onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
4 Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a minute or two longer.
5 Stir in the drained potatoes and the bananas, then add the water, creamed coconut and tamarind. Bring to the boil, then reduce the heat and leave to cook gently for 5-10 minutes, until the sauce is thick and the flavours blended. Season with salt and pepper.
6 Quickly add the cashews to the rice and fork through, then serve the rice and curry together on warmed plates.