Step 1

Place a bowl onto mixing bowl lid and weigh beans and chickpeas into it. Cover with water and set aside to soak overnight. Using the simmering basket, drain beans and chickpeas.

Step 2

Place 1000 g of the water into mixing bowl, then insert simmering basket with drained beans and chickpeas into mixing bowl and cook 25 min/100°C/speed 3.

Step 3

Place a bowl onto mixing bowl lid and weigh rice into it, cover with water and set aside to soak until needed.

Step 4

Place Varoma dish into position and weigh sweet potato, pumpkin and cauliflower into it, then add carrot. Insert Varoma tray and weigh green beans onto it, then add zucchini onto tray. Secure Varoma lid and cook 15 min/Varoma//speed 2 or until adzuki beans, chickpeas and vegetables are cooked. Remove Varoma and place vegetables into a thermal serving bowl or other large bowl. Remove simmering basket with aid of spatula and add beans and chickpeas to bowl with vegetables. Cover to keep warm. Discard cooking liquid.

Step 5

Place onion, garlic, chilli and ginger into mixing bowl, then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 6

Add coconut oil, turmeric, cumin seeds, coriander seeds, fenugreek seeds and mustard seeds, then cook 5 min/100°C//speed 1.

Step 7

Using simmering basket, drain soaked rice, then rinse thoroughly until water runs clear.

Step 8

Add stock paste, remaining 400 g water and rinsed rice to mixing bowl, stir with spatula, then start Rice Cooker , placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer rice into thermal serving bowl with beans and vegetables, then gently fluff with a fork to separate grains. Stir to combine rice and vegetables.

Step 9

Drizzle with lemon juice, then garnish with sultanas, cashews and coriander before serving.