Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and 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 good pinch of salt and pepper and 1 tbsp oil till everything is well combined. This is your curry paste.

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

While the onions are cooking, trim the leaves off the cauliflower and cut the cauli into bite-size florets. Finely slice the stalks. Roughly chop the tomatoes into small chunks.

When the onions are golden, spoon in the curry paste and stir well. Cook for a further 2 mins.

Tip in the tomatoes, cauliflower and lentils. Pour in the coconut milk and 150ml boiling water. Bring to the boil, then cover the pan and simmer for 25 mins. Stir every now and then, and if the sauce starts to look dry then add another 50ml water.

Fluff the cooked rice with a fork and spoon into bowls. Ladle the curry over the top and finish with a scattering of coriander leaves.

That'll do ricely^ Ever wondered what all that whisking and rinsing before you cook your rice is all about? Wonder no more. When the whisking water goes cloudy, that's starch, which you rinse away in order to end up with a pot of lovely, fluffy rice. When a recipe calls for sticky rice, you'll give the whisking a miss, allowing the naturally starchy grains to do their oh-so-delicious thing.