Start by washing the jalapeno and red peppers. Set aside the jalapeno then remove the stalk piece and the white inner structures and seeds from the peppers. When done slice into thin fingers then cut into small dice shapes. Top and tail the carrots and peel off the outer skin, now continue to peel the outer part until you reach the lighter coloured core then take the peel and chop roughly into three parts and set aside (you can use the top and tailed bits and outer peel for making stock). Heat a dessert spoon of vegetable oil in a large saucepan then add the chopped peppers and stir fry for 5 – 6 minutes, then remove to a bowl and set aside the saucepan. Now add the Jalapeno (having removed its stalk), garam masala, mixed herbs, ground ginger, powdered fenugreek and tinned tomatoes and tomato puree then blend to a fine sauce.

Re-heat the saucepan you cooked the peppers in and add the tomato sauce, bring to a boil and reduce to a face simmer then place a lid lightly on top so there is a gap for the steam to escape. Simmer and stir occasionally for roughly 20 minutes, until the sauce has reduced to around half of what you started with. Now add the washed rice, vegetables and stock, bring to the boil and then add a piece of tin foil over the top of the saucepan before tightly laying a lid on top then reduce the heat to a minimum and cook for 30 minutes (I used an electric hob where I brought to the boil on 10 and then switched down to 1). Once done, give a good stir and serve.