Curried Zucchini and Wax Beans with Basmati Rice

Cook rice according to package instructions.

Rinse, trim and cook beans in salted boiling water until tender, 6-8 minutes. Drain well and cut into 2-3 cm (approximately 3/4- to 1-inch) long pieces. Rinse, trim and halve zucchini lengthwise, then cut into slices. Blanch tomatoes in boiling water. Rinse tomatoes under cold water, then peel, quarter, core and dice. Peel and finely chop onion and garlic and fry in hot oil. Add zucchini and sauté 1-2 minutes. Stir in cumin and turmeric. Add beans, tomatoes and a little broth. Simmer over low heat, about 5 minutes. Season with salt, a pinch of cinnamon, allspice and cayenne pepper.