Spicy summer curry rice

Phil Vickery whips up a coconut and vegetable curry - a summer meal packed with loads of vegetables - perfect for your waistline and the warmer weather.

Ingredients

4 tbsp oil, any will do2 tsp ground cumin1 tsp turmeric1 tsp fennel seeds1/2 tsp dried red chilli flakes1 large onion, finely chopped2 garlic cloves, finely chopped225g basmati rice, washed well150g fresh or frozen peas150g fresh or frozen broad beans100g frozen edamame beans1 x 410g can flageolet beans, rinsed well600ml water, roughly to cover the raw rice mix1 tin of coconut milk2 x 10g vegetable stock cubes, crumbledSalt and freshly ground black pepper50g fresh baby spinach leaves4 tbsp chopped Thai basil4 tbsp chopped coriander4 tbsp chopped chives50g soft, salted butter

Method

• Preheat the oven to 180°C Gas 4.

• Heat the oil in a wide, deep ovenproof pan, add the spices and cook for a couple of minutes to release their flavour, but take care not to burn.

• Add the onions and garlic - stir well.

• Add the rice and coat well in the oil and spices, then add the peas and beans, and mix well.

• Add the water, tin of coconut milk and crumbled stock cubes and mix well.

• Season well then bring to the boil, stirring, then add the spinach on top.

• Cover the pan with a tight fitting lid and cook in the oven for 14-16 minutes, or until the rice is tender.

• Once cooked remove from the oven (the spinach will have wilted and the water absorbed nicely)

• Add the basil, coriander, chives and butter and really stir well, then check the seasoning.

• Re-cover and leave for 10 minutes to rest. Then serve.