Broccoli, Potato and Green Bean Curry

Pop a deep saucepan (with a tight-fitting lid) on medium heat.

Melt in the butter (see pantry for amount). When hot, add half the garlic and stir-fry for 1 min.

Stir in the rice and cook until coated, 1 min. Add 0.25 tsp salt and the cold water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve any large broccoli florets.

Halfway through roasting, add the broccoli to the potato baking tray. Drizzle with oil, season with salt and pepper, then toss everything to evenly coat.

Spread out in an even layer and roast until the edges are crispy and slightly charred, 12-15 mins.

While everything cooks, trim the green beans, then cut into thirds.

Heat a large frying pan on medium heat with a drizzle of oil.

Once hot, add the green beans. Cook until softened, 3-4 mins.

Once the veg has softened, add the tikka paste and remaining garlic to the pan. Cook for 1 min.

Stir in the passata and water for the curry (see pantry for amount). Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Once thickened, stir in the roasted veg, three quarters of the creme fraiche and mango chutney. Cook until piping hot, 2-3 mins.