First prepare your 400g broad beans. I prefer to double pod them.
Cook 200g rice according to the packet instructions.
Heat the 1 tbsp sunflower oil in a large wok or frying pan over a medium heat.
Add the 1 tsp cumin seeds and fry for one minute.
Add 1 sliced onion and stir fry for 5-10 minutes until soft. Add 2 cloves of chopped garlic and a thumb sized piece of chopped ginger and continue cooking for one minute.
Stir through ½ tsp turmeric and 1 tsp chilli flakes (if using).
Then add 250g chopped carrots and 3 tbsp water. Stir well, reduce the heat to low and cover. Cook for 10 minutes or until the carrots are cooked.
Add the prepared broad beans and 200g peas and continue to cook for 2 minutes.
Add the cooked rice and a handful of chopped fresh coriander and stir well. Heat until warmed through.
Season with salt and pepper to taste.