• Finely chop the garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will continue cooking in its own steam so don't peek!

• Roughly chop the tomato. Zest the lemon to get a generous pinch, then slice into wedges. Drain the chickpeas. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add chopped veggie mix and cook, stirring, until slightly softened, 4-5 minutes. • Add tomato, ginger paste, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minute. • Add chickpeas and cook, stirring, until tender, 2-3 minutes.

• Stir in the coconut milk, vegetable stock pot, lemon zest, brown sugar and a generous squeeze of lemon juice. Bring to the boil, then reduce heat to medium. Simmer until veggies are softened, 5-6 minutes. • Add the baby spinach leaves and cook until wilted, 2-3 minutes. Season with salt and pepper.

• Divide garlic rice between bowls. Top with chickpea and tomato curry. • Sprinkle with flaked almonds and a pinch of chilli flakes (if using). Serve with any remaining lemon wedges.