Method

1. Chop the vegetables
2. Heat the oil in a saucepan and add the onions for 1 minute. Add the remaining vegetables and cook until softened
3. Add the rice and stir in the cumin powder, curry powder, tomato puree and stock. Bring to the boil
4. Reduce the heat, cover the pan and simmer for 15 to 20 minutes, until the rice is tender and the liquid absorbed