• Finely chop garlic. • In a medium saucepan, heat the butter (for the rice) with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a 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 the water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek!).

• While rice is cooking, finely chop onion. Thinly slice carrot into half-moons. Trim green beans and slice into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring occasionally, until softened, 4-5 minutes. • Add green beans and cook until tender, 5-6 minutes. Transfer veggies to a medium bowl and set aside. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Push mince to one side of the pan, then add the butter (for the sauce), Mumbai spice blend, ginger paste and remaining garlic. Cook until fragrant, 1 minute. • Reduce heat to medium, then add tomato paste, coconut milk, the water (for the curry) and beef-style stock powder. Stir to combine. Return veggies to pan. Season with salt, then stir to combine. Simmer until thickened, 4-5 minutes.

• Roughly chop herbs. • Divide garlic rice between bowls. Top with Indian beef keema curry. Sprinkle with roasted cashews and herbs to serve. Little cooks: Add the finishing touch by sprinkling over the garnishes!