Cut the peeled shallots, seeded bell peppers, ginger, and garlic into large pieces and finely chop the seeded red chili pepper. Divide the broccoli into florets, peel the stalk and cut it into pieces. Chop the cilantro and squeeze the lime or cut it into wedges.

Heat the olive oil in a large casserole dish and sauté the shallots, bell peppers, ginger, garlic, and red chili pepper for 5 minutes over high heat. Put the lid on the pan, let it wilt gently for 5 minutes, add a splash of water, and cook for another 10 minutes with the lid on.

Cook the basmati rice according to the package instructions.

Meanwhile, briefly cook the broccoli and peas in boiling salted water, drain, and shock them in ice-cold water. Drain well.

Stir the drained broccoli and peas into the casserole dish, add the yogurt, and season with salt and pepper. Let everything simmer gently for another 5 minutes.

Mix the remaining yogurt with some salt and a little chopped cilantro.

Serve the vegetables with the basmati rice, spoon the seasoned yogurt alongside, and finish with cilantro and lime.