Lime-y Roast Cauliflower, Peanut & Green Bean Curry

Trim the green beans and cut into 2cm pieces. Blanch in boiling water for 1-2 mins, then add to the cauliflower curry.

Cut the lime into wedges. Heat the rice following pack instructions and slice the chilli. Pick the coriander leaves and serve the rice and curry in bowls, topped with chilli, coriander, and a squeeze of fresh lime.

Start by making the curry base. Heat the oven to 180°C. Pod and roughly crush the cardamom seeds. Cut the cauliflower into florets and tip them onto a baking tray. Drizzle with oil and scatter over the cumin, cardamom seeds, salt and pepper. Put in the oven for 15 mins until charred.

Peel and finely slice the onion, then peel and grate the garlic and ginger. Heat a shot of oil in a large pan over a low-medium heat and add the onions and a pinch of salt, sweating down for around 15 mins until deeply golden.

Grate in the garlic and ginger, then add the spices. Cook for a couple of minutes, then tip in the cauliflower, drained chickpeas, coconut milk, peanut butter and vegetable stock. Gently simmer for 5 mins until thickened, then season with lime juice, salt and pepper. Optional: if you're batch cooking the curry base, portion it out into Tupperware containers now.

Trim the green beans and cut into 2cm pieces. Blanch in boiling water for 1-2 mins, then stir through the cauliflower curry.

Cut the limes into wedges. Heat the rice following pack instructions and slice the chilli. Pick the coriander leaves.

To serve, divide the rice between bowls and spoon over the curry. Top with the chilli, coriander and a squeeze of fresh lime.