Add the oil to a pan and place on a medium heat. Fry the onions for around 5 minutes until they are soft and transluscent - be careful not to burn them.

Add the mushrooms to the pan and fry for 1-2 minutes. Next add the curry paste and stir fry for another 3-4 minutes until the mushrooms have started to soften and are well coated in the paste.

Add the basmati rice and stir well. Pour in the vegetable stick, stir well and bring back up to the boil. Place a tight-fitting lid on the pan and turn down to a low heat. Leave for 15 minutes and then turn off the heat and leave for another 10 minutes. DO NOT take off the lid until after the 10 minutes is up - be patient!

Remove the lid and fluff the rice up with a fork. Serve with dollops of yoghurt (coconut yoghurt for a vegan recipe) and a sprinkling of fresh chopped coriander.