Bring stock to the boil and then whisk in the curry paste.
Place rice, corn, peas, carrot and capsicum in a deep microwave-proof bowl. Pour in the hot stock, stir well and cover with kitchen plastic wrap. Pierce 2-3 times with a knife and cook in the microwave for 12 mins at 100%. Then remove and set aside, covered, for 5 mins.
Combine yoghurt, cucumber and mint in a small bowl. Taste for seasoning.
In two lots, place pappadums around the edge of the microwave plate and cook for 45-60 secs.
Fluff up the rice with a fork and then stir in the cashews and coriander.
Serve with a good dollop of the raita on top and pappadums on the side.
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