250 g (8 oz) fine green beans, topped and tailed and halved
100 g (3 1/2 oz) sultanas
6 tablespoons chopped coriander
50 g (2 oz) cashew nuts, lightly toasted
Bring a large saucepan of lightly salted water to the boil and cook the rice for 5 minutes. Add the cauliflower and cook with the rice for a further 10 minutes or until both are tender, then drain.
Meanwhile, heat the oil in a large, heavy-based frying pan and cook the sweet potatoes and onion over a medium heat, stirring occasionally, for 10 minutes until browned and tender. Add the curry paste, turmeric and mustard seeds and cook, stirring, for a further 2 minutes.
Pour in the stock and add the green beans. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Stir in the drained rice and cauliflower, sultanas, coriander and cashew nuts and simmer for a further 2 minutes. Serve spooned on to warmed serving plates with poppadums and raita.