Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

While the rice is cooking, heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a small bowl and set aside. TIP: The coconut burns easily so keep an eye on it!

Finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Cut the baby broccoli into 2cm pieces. Zest the lime to get a generous pinch, then slice into wedges. Drain the chickpeas.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minute. Add the chickpeas and cook until tender, 2-3 minutes.

Add the baby broccoli, coconut cream, vegetable stock pot, water (for the sauce), a generous squeeze of lime juice, lime zest and brown sugar and bring to the boil. Reduce the heat to medium and cook until the veggies have softened, 5-6 minutes. Season with salt and pepper.

Divide the garlic rice between bowls. Top with the Sri Lankan chickpea curry. Garnish with the toasted coconut. Sprinkle with a pinch of chilli flakes (if using). Serve with any remaining lime wedges.