Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Trim the green beans and chop into thirds. Trim the courgette, quarter lengthways and cut into 1cm chunks.

Put the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Stir in 0.25 tsp of salt and the rice, pop a lid on the pan and lower the heat to medium. Cook for 10 mins, then remove the pan from the heat and set aside for another 10 mins or until you are ready to serve - the rice will continue cooking in its own steam.

Heat a drizzle of oil in a large frying pan over medium heat and add the onion. Cook, stirring occasionally, until softened and starting to turn golden, 6-7 mins. Add the pepper to the pan with the onions, stir and cook for 1 minute. Stir in the tandoori masala mix and a pinch of chilli flakes (don't add too much, they're hot!) and cook for 30 seconds. Now add the easy ginger, garlic and tomato puree, stir and cook for another 30 seconds.

Pour in the water (see ingredients for amount), the creme fraiche, coconut milk and vegetable stock powder. Bring to the boil, stirring to combine, then reduce the heat to medium, stir in the green beans and courgette , cover the pan with a lid (or some tin foil) and simmer until the veg are almost tender, 8-9 mins. Remove the lid and allow to simmer until the mixture has thickened and the veggies are cooked through, 3-4 mins, stirring occasionally.

Meanwhile, roughly chop the coriander (stalks and all). When the curry is cooked season to taste with salt and pepper if needed and stir in half the coriander (now is the time to add some more chilli flakes if you want more kick!). TIP: Add a splash of water if it's looking a bit thick.

Fluff up the rice with a fork. Serve the rice in bowls topped with plenty of veggie tikka and the remaining coriander. Enjoy!