Mushroom Dhansak

Bring a large saucepan of water to the boil with a pinch of salt for your rice. When boiling, stir in the brown rice and cardamom pods and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms and stir-fry until golden, 2-3 mins. Transfer to a bowl and set aside. Return the pan to medium heat (add a drizzle of oil if it's dry). Add the onion and pepper and cook, stirring, until soft, 2-3 mins. Stir in the ginger, garlic, a pinch of chilli (careful - you can add more later!), the ground turmeric, ground cumin and ground coriander.

Cook for another minute then stir in the red split lentils (see ingredients for amount), finely chopped tomatoes and water (see ingredients for amount). Bring to the boil, cover with a lid then reduce the heat and simmer until the sauce has thickened and the lentils are soft, stirring occasionally, 20-25 mins. Stir in the green beans for the final 8 mins. TIP: Add a splash of water if the curry looks too dry.

Meanwhile, roughly chop the coriander (stalks and all). Pop the yoghurt in a bowl and stir through half the chopped coriander and as much or as little of the remaining chilli as you like.