Coconutty Veggie Curry

Peel and grate the garlic (or use a garlic press). Trim the tops off the green beans and chop them and the baby sweetcorn into quarters. Stir the garlic, 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 vegetable 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 and add the basmati rice. Lower the heat to medium and pop a lid on (or use some foil). Cook for 10 mins. After 10 mins, remove from the heat and leave the rice to finish cooking in its own steam for another 10 mins.

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

Put the peanuts in a freezer bag and bash them with a frying pan. Alternatively you could just roughly chop them. It works just as well but isn't as much fun!