Tip the rice into a sieve and rinse under cold water, then tip into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, return to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will stay warm in the pan.

While the rice cooks, make your curry. Peel and finely chop or grate the garlic cloves and ginger into a bowl. Finely chop the coriander stalks (save the leaves for later) and add to the bowl. Stir in 1 tbsp Bombay spice mix, along with a pinch of salt and pepper and 1 tbsp oil. This is your curry paste.

Peel and slice the onion. Pour 1 tbsp oil into a large pan and bring to a medium-high heat. Slide in the onion and fry for 4-5 mins, stirring occasionally, till golden and slightly crispy at the edges.

While the onion cooks, trim the leaves off the cauliflower (you can keep these for stir-fries) and cut the cauliflower into bite-size florets. Finely slice the stalks. Roughly chop the tomatoes into small chunks.

When the onion is golden,stir in the curry paste. Cook for a further 2 mins. Tip in the tomatoes, cauliflower and the dried red lentils. Pour in the coconut milk and 150ml boiling water. Bring back to the boil, then cover the pan and simmer for 25 mins. Stir now and then, and if the sauce starts to look dry, add another 50-100ml water.

Fluff the cooked rice with a fork and divide between a couple of bowls. Ladle the curry over the rice and finish with the coriander leaves.