Heat oil in a pan over a medium heat.
Add the peppers, courgettes, onions, garlic and ginger and cook until soft.
Add the ginger, cardamom pods, coriander and turmeric and cook for a further 2 minutes.
Add the carrots and green beans and cook for a further 2 mins.
Stir in the uncooked rice.
Add the vegetable stock, cover and simmer for 20 minutes whilst continuing to stir regularly.
Season to taste and serve.
Serve with a low protein curry or enjoy on its own!