Sri Lankan Style Veggie Curry and Basmati Rice

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt and bring to the boil on medium-high heat. 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).

While the rice cooks, heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a bowl and set aside.

Heat a drizzle of oil in the (now empty) frying pan on medium heat. Once hot, add the garlic, Sri Lankan curry powder and tomato puree to the pan. Cook for 1 min, then add the coconut milk, green beans, vegetable stock paste and water for the sauce (see ingredients for amount). Stir to combine, bring to a boil, then lower the heat and simmer gently until slightly thickened, 5-6 mins. TIP: Add a splash of water if it gets too thick.

Meanwhile, zest and halve the lime. Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop. Pop the lime zest and chilli into the bowl with the toasted coconut. Squeeze in a quarter of the lime juice, season with salt and mix well to combine. Set the coconut sambol aside.