Budget vegan vegetable rice recipe | delicious. Magazine

Ingredients

• 125ml light olive oil
• 1 green chilli, finely chopped
• ½ tbsp fresh ginger, grated
• 2 garlic cloves, crushed
• 3 bay leaves
• ½ tbsp each ground turmeric and ground cumin
• ½ tbsp each coriander seeds and fennel seeds
• 1 tsp cumin seeds
• 400g butternut squash or pumpkin, deseeded, peeled and cut into 2cm cubes
• 150ml vegetable stock (check it’s vegan if necessary)
• 2 onions, cut into slim wedges
• 2 courgettes, sliced into half-moons
• 250g green beans
• Basmati rice and fresh coriander leaves to serve