300g Basmati Rice, 25g Margarine (or other Vegan substitute), 1 Large Onion, 1 Largish bunch Asparagus (cut into 2cm pieces), 1 Bay Leaf, 3 Cardamom Pods, 1 Small Cinnamon Stick, 1 Teaspoon Ground Turmeric, 3 Tablespoons medium-hot Curry Paste, Handful Raisins, 2 handfuls Baby Spinach Leaves, 850 Ml Vegetable stock, 25g Flaked Almonds-toasted, Big handful Chopped Coriander.
Use a saucepan with a tight fitting Lid.
Soak rice in warm water for 5 minutes, rinse and drain.
Heat Margarine (or Substitute) in saucepan and cook onion, asparagus, bay leaf and whole spices for 7 minutes.
Add turmeric, curry paste, and cook for further 2-3 minutes.
Add rice, raisins and spinach, stir and cook for further 3-4 minutes.
Add stock, bring to boil.
Cover with tight fitting lid, lower heat, cook for 10 minutes.
Turn heat off (Without lifting Lid) and leave to sit for 15 minutes.
Stir in half the almonds and coriander.
Scatter remaining almonds and coriander over served dishes.