1. Start by pickling the onions. Toss the onion rounds in the vinegar and sugar and add a pinch of salt. Set aside.
2. Heat the oil in a medium saucepan with a tight-fitting lid. Cook the onion over a medium heat for a few mins until just browning, then add the garlic, ginger, garam masala and turmeric. Cook for another few minutes. Stir in the rice, give everything a good mix to coat the rice evenly.
3. Add the vegetables and pour over the stock and cover with a layer of tin foil, then tightly fit the lid. Cook over a medium heat for 10 mins, then turn off the heat and leave to steam for another 5 mins.
4. Remove the lid, stir through the coriander and top with the pickled onions. Serve with crunchy poppadoms.
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