Lentil Panang Curry

Bring a large saucepan of water to the boil on high heat and add a pinch of salt. Pop the brown rice in your pan of boiling water, turn down the heat to medium and simmer, 25 mins. Drain the rice in your sieve and return to the pan. Cover with a lid to keep warm and leave off the heat until everything is ready. TIP: Top up the water during cooking if you need to.

Pop the cauliflower on a baking tray and drizzle over some oil. Sprinkle over the turmeric, a pinch of salt and a grind of black pepper. Combine together with your hands to ensure the cauliflower is evenly coated in the spice and oil. Roast on the top shelf of your oven until crispy and golden, 15-20 mins.

Meanwhile, heat a splash of oil in a frying pan on medium heat. Add the onion with a pinch of salt and a grind of black pepper. Stir together and cook until soft, 5 mins. Add the ginger, garlic and panang curry paste. Stir together and cook for 1 minute before adding the coconut milk. Add the vegetable stock pot with the water (amount specified in the ingredient list). Stir to dissolve the stock pot.

Simmer your curry until reduced slightly, 5-7 mins. Then add the green beans. Stir together, cover with a lid or some foil and let the curry gently bubble away until the beans are cooked, 5-7 mins.