Mushroom Pasanda

Pop the cauliflower florets onto a baking tray. Drizzle with oil and season with salt and pepper.
Sprinkle on half the turmeric and rub into the cauliflower. TIP: Use gloves to do this if you don't want your hands to get stained by the turmeric.
When the oven is hot, roast the cauliflower on the middle shelf until golden and charred at the edges, 15-20 mins. Turn halfway through.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and the remaining turmeric. 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, heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the mushrooms and cook, stirring frequently, until browned, 5-6 mins.
Add the garlic and pasanda style seasoning (add less you don't like heat). Stir and cook until fragrant, 1-2 mins.

Pour the water for the curry (see ingredients for amount) and veg stock paste into the pan.
Bring to the boil, then lower the heat to medium and stir in the green beans.
Cover with a lid and simmer until the beans are tender, 6-8 mins.
Once the beans are cooked, remove the lid, stir in the creme fraiche and simmer for 3-4 mins more. Taste and add salt and pepper if needed. Add a splash of water if it's a little dry.