Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Cut into 1cm chunks.Trim the green beans and cut into thirds.

Trim the courgette, then quarter lengthways. Cut into 1cm chunks.

Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 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).

Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and cook, stirring occasionally, until softened and starting to turn golden, 6-7 mins.
Add the pepper and cook, stirring, for 1 min.
Stir in the garlic, tomato puree and tikka paste. Cook for 1 min more.

Pour the creme fraiche, coconut milk, veg stock paste and water for the curry (see pantry for amount) into the pan. Bring to the boil, stirring to combine, then reduce the heat to medium.
Stir in the green beans and courgette, then cover with a lid (or foil) and simmer until the veg is almost tender, 8-9 mins.
Remove the lid, then allow the curry to simmer until thickened, stirring occasionally, 3-4 mins.

Once the curry has thickened and the veg is cooked through, remove from the heat. Taste and season with salt and pepper if needed.
Sprinkle in some chilli flakes if you'd like (use less if you'd prefer things milder) and add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your bowls.
Spoon over your veggie tikka masala and garnish with any remaining chilli flakes if you'd like some more heat.
Enjoy!