Coconutty Veggie Curry

Heat a splash of oil in a large saucepan over medium heat. Add the onion, carrot and mushrooms. Cook, stirring frequently, until everything has softened, 5-6 mins. Stir the tomato purée, Goan xacuti curry powder, tamarind sauce (only use the amount stated in the ingredient list!) and half the turmeric into the veggies. Cook for 2 mins. Add the coconut milk, half the veggie stock pot and bring to a simmer. Cook for 10 mins.

Meanwhile, pop the remaining turmeric and stock pot into another large saucepan with the water (amount specified in the ingredient list). Bring to the boil on high heat, stir to dissolve the stock pot and add the rice. Lower the heat to medium and cover with a lid on (or some foil). Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Once the curry has simmered away for 10 mins, add the green beans and baby corn. Continue to cook until the beans are tender, another 8-10 mins. Taste and add salt and black pepper if necessary.

Place the peanuts between two sheets of clingfilm. Bash them with a rolling pin or the bottom of a saucepan.