; Heat the oil in a pan and add the onion and cook over a medium heat for around 5 minutes until the onions are softened.
; Add the garlic, ginger, cardamom and cinnamon, mustard seeds and chili and continue to cook, stirring, until the mustard seeds begin to pop.
; Stir in the curry paste, add the mixed veggies and mushrooms. Give everything a good stir.
; Pour in the stock and bring to the boil then reduce the heat and simmer for 10 minutes, until the veggies are nearly soft.
; Stir in the peas, lemon juice, saffron (or turmeric) and rice and season with salt to taste.
; Transfer to an oven pot, cover with a tightly fitting lid, and bake for 30 minutes, until the rice is tender and the stock is absorbed.
; Serve sprinkled with coriander, cashews or raisins.; -