Preheat your oven to 200°C/Fan 180°C/Gas 6. Slice the potatoes into bite-size chunks and scatter them into a large roasting tin. Sprinkle over a good pinch of salt and pepper and pour in 1 tbsp olive oil. Toss and slide into the oven for 30 mins.

Peel and thinly slice the onions. Pour 1 tbsp oil into a large pan and warm to medium-high. Add the beef stir-fry strips to the pan. Fry for 5 mins, turning once or twice, till browned on all side. Scoop the beef out of the pan and onto a plate. Slide the sliced onions into the pan and fry for 5 mins, stirring occasionally, till golden.

While the beef and onions are cooking, peel and finely chop the garlic. Peel the ginger and finely chop it. Dice the tomatoes into small pieces.

Add the garlic and ginger to the pan with the onions. Tip in 2 tsp tikka spice mix. Stir in and fry for 2 mins. Slide in the tomatoes and crumble in the coconut cream. Return the beef and any juices from the plate back into the pan. Pour in 200ml boiling water and stir well. Bring to the boil, then reduce to a simmer and cook for 20 mins.

Slice the chilli thinly (for less heat, chop it in half and scoop out the seeds and membrane). When the potatoes have roasted for 30 mins, remove the tin from the oven. Scatter over the chopped chilli, and 1 tsp each cumin and turmeric. Stir to coat the potatoes, and slide back into the oven for 10 mins.

Trim the ends off the green beans, and slice them into bite-size pieces. Stir the beans into the curry and cook for 5 more mins, till the beans are tender.

Spoon the spiced potatoes into bowl. Top with the creamy beef curry and serve.