Vegetable curry

Heat the vegetable oil in a large saucepan, brushing it over the surface. Add the onion, apple and garlic and stir-fry for 2-3 minutes. Stir in the curry paste and cook for a few seconds. Add the carrots, pepper, tomatoes, cauliflower, chickpeas and 900ml (1 ½ pints) water. Bring up to the boil and crumble in the stock cubes. Reduce the heat and simmer, partially covered, for 25-30 minutes. About 15 minutes before the curry is ready, put the rice on to cook in plenty of lightly salted boiling water for 12 minutes, until tender. Add the peas and coriander to the curry and heat for a few moments. Check the seasoning, adding a little salt and pepper if needed. Serve with the hot cooked rice and garnish with extra coriander