Preheat your oven to 220°C/200°C fan/gas mark 7. Cut the cauliflower into florets (like small trees), halving any large ones.

Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and chop the onions into small pieces. 

Put a large frying pan on medium heat. Once hot, melt in the butter (see pantry for amount). Add the onions to the pan and stir-fry until softened, 8-10 mins.

Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds. Cut the lime into wedges.

Once the onions have softened, stir in the garlic, curry powder and turmeric. Cook until fragrant, 1 min.

Once fragrant, add the cashews, coconut milk, vegetable stock paste, honey and water for the sauce (see pantry for both amounts) to the frying pan. 

Stir well to combine. Bring to the boil, then simmer gently until the sauce has thickened slightly, 3-4 mins.

Once thickened, add the beans and cook until just tender, 5-7 mins. 

Once the cauliflower has roasted, add it to the curry sauce. Add a generous squeeze of lime juice from a lime wedge and stir well to combine. 

Taste the curry and season with salt and pepper, extra honey and an extra squeeze of lime juice if needed. Add a splash of water if it's a little too thick.

Divide the rice between bowls and top with the cauliflower and green bean curry. 

Serve with any remaining lime wedges on the side.