Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop widthways into 1cm slices, then chop into 1cm chunks (no need to peel). TIP: They need to be cut really small so they cook quickly. Pop onto a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins, turning halfway.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Heat a large saucepan on medium heat (no oil). Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove from the pan to a bowl. Pop your pan back on medium heat and add a drizzle of oil. Once hot, add the onion. Cook until softened, 4-5 mins, stirring occasionally. Once the onion is soft, add in the garlic, tomato puree and North Indian style spice mix. Cook for 1 min, stirring continuously. Then pour in the water for the curry (see ingredient list for amount) and stir in the vegetable stock paste.

Stir in the green beans, bring to a simmer then reduce the heat. Cover the pan with a lid or some tightly fitting kitchen foil. Cook until the beans are tender, about 10-12 mins. TIP: The mixture will be quite thick so check occasionally to make sure it is not catching and stir if necessary. When the beans are tender, pour in the soured cream and stir until completely combined. Should this be: Remove from the heat until the butternut squash has finished cooking.

Once cooked, add the roasted squash to the curry, together with any cooking juices from the baking tray, and stir gently until combined. Bring the mixture back to the boil on medium heat, to heat through. Add a splash of water if it's a bit thick. Once hot, remove from the heat. Taste and add salt and pepper if needed. Fluff up the rice with a fork and divide it between bowls. Spoon the curry over the rice and garnish with the toasted cashews. Enjoy!