Prep: 20 MINS

Method

1)Boil the kettle.

Get out a large microwaveable bowl and pile in the rice, veg and raisins.

2)Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste.

Cover the bowl with cling film, leaving a small gap at the side to let out the steam.

Cook on full power (850 watts) for 12 minutes – if your microwave is less powerful, add 2 minutes.

3)Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking – if you don’t let it stand the rice will be too nutty.

Fluff up the rice, scatter with cashews and serve