Veggie Tikka Masala

Halve, peel and roughly chop the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan over medium heat and add the onion and a pinch of salt. Cook, stirring occasionally, until softened and starting to turn golden, 6-7 mins. Meanwhile, halve the pepper, remove the core and seeds and roughly chop. Trim the green beans and chop into thirds. Trim the courgette, quarter lengthways and cut into 1cm chunks.

Add the pepper to the frying pan stir and cook for 1 minute. Stir in the tandoori masala and a pinch of chilli flakes (don't add too much, it's hot!) and cook for 30 seconds. Now add the easy ginger, garlic and tomato purée, stir and cook for another 30 seconds.

Pour in the water for the curry (see ingredients for amount), half the crème fraîche, the coconut milk powder and remaining stock powder. Bring to the boil, stirring to dissolve both powders, then reduce the heat to medium. Stir in the green beans and courgette and simmer until the liquid has reduced by half and thickened, and the veggies are cooked through, stirring occasionally, 8-10 mins.

Meanwhile, roughly chop the coriander (stalks and all). When the curry is cooked season to taste with salt and pepper if needed (now is the time to add some more chilli if you want more kick!).