Zucchini, corn and beans rice

Directions

1. Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using) until onion is softened.

2. Add the rice and canned tomatoes, along with 2 cups of water.

3. Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.

4. Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times.

5. Stir in the beans and sweetcorn and heat through gently for about 5 minutes.

6. Stir in the coriander and serve.

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