Goan Inspired Cauliflower and Cashew Ambat Curry

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt 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, peel and chop the onion into small pieces. Melt the butter (see pantry for amount) in a large frying pan on medium heat. Add the onion to the pan and stir-fry until softened, 8-10 mins.

Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds. Cut the lime into wedges.

Once the onions have softened, stir in the garlic, curry powder and turmeric. Cook for 1 minute. 

Add the cashews, coconut milk, vegetable stock paste, water for the sauce and honey (see pantry for both amounts) to the frying pan. Stir well to combine. Bring to the boil, then simmer gently until the sauce has thickened slightly, 3-4 mins.

Add the beans and cook until just tender, 5-7 mins. 

Once the cauliflower has roasted, add it to curry sauce. Add a generous squeeze of lime juice. Stir well to combine. 

Taste the curry and season with salt and pepper, honey or an extra squeeze of lime juice if needed. Add a splash of water if it's a little too thick.