Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover the pan, bring to the boil, then turn the heat right down and very gently cook for 25 mins till the rice has absorbed the water and become tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to steam the rice and finish cooking it. The rice will stay warm in the pan while you finish cooking the curry.

Meanwhile, peel and finely chop the onion. Roughly chop the tomatoes. Set a large pan on a medium heat and add 1 tbsp oil ad the chopped veg. Season with a pinch of salt and gently fry, stirring occasionally, for xx mins till the veg are glossy and the tomato has collapsed. If the veg brown too quickly or dry out, turn the heat down even more if you can and add 1-2 tbsp water.

Trim and chop the carrots into 1cm-thick rounds. Slice the leaves off the cauliflower (see our tip on how to use them up) then chop the cauliflower florets and stalks into bite-size chunks. Peel and grate or crush the garlic.

Stir the garlic, curry leaves and Goan curry paste into the onion and tomatoes. Cook and stir for 1 min.

Tip in the chopped veg. Pour in the coconut milk. Top the pan up with 200ml hot water from the kettle. Pop a lid on the pan and bring to the boil, then turn the heat down and simmer for xx mins till the veg are just tender.

While the veg simmer, trim the ends off the flat beans and finely slice the flat beans. When the curry has simmered for xx mins, add the flat beans and stir them into the pan. Simmer for xx mins without the lid on the pan (this helps keep the beans green) for xx mins till the beans are just cooked.

Taste the curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide between 2 warm bowls or plates. Spoon over the curry and serve.