1. Boil water in the kettle. Put the rice, vegetables, and raisins in a large microwave-safe bowl.

2. Cover this mixture with 600ml of boiling water, then dissolve the stock cube and mix in the curry paste. Cover with plastic wrap, leaving a small opening to allow steam to escape. Cook on full power (850 watts) in the microwave for 12 minutes. Add 2 minutes of cooking time if the microwave is not as powerful.

3. Remove from the microwave and let rest, covered for 5 minutes to finish cooking, otherwise the rice will be hard. Fluff the rice with a fork, mix in the cashews, and serve.