Spicy Curried Rice (vegan)

145g basmati rice
350ml vegetable stock
1 tbsp vegetable oil
3 shallots, peeled and finely diced
1 tsp cumin seeds
1 tsp turmeric, ground
6 cardomon pods, split
½ red capsicum, deseeded and diced

1. In a medium saucepan bring the stock to the boil.
2. Stir in the rice and reduce to a simmer for 10-12 minutes or until all the liquid has absorbed.
3. Heat the oil in a small sauté pan.
4. Sauté the shallot for 2-3 minutes.
5. Stir in the spices for 1 minute.
6. Add the pepper and cook for a further 2-3 minutes.
7. To serve, fold the spice mixture through the cooked rice.