Prepare the vegetables: Peel and chop the onion, slice the mushrooms, deseed and dice the red pepper and chop the tomato.

Heat the oil in a large pan over a medium-low heat and fry the onion until soft. Add the mushrooms and red pepper and cook for a further 2 minutes. Stir in the rice.

Mix the stock powder with the water. Add the stock, peas and curry powder to the rice mixture. Simmer for 15 minutes, until the rice is tender.

Serve the rice in a bowl and sprinkle the chopped tomato on top.