Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and gently simmer for 25 mins till the rice has absorbed all the water and become tender. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins to finish cooking.

While the rice is cooking, make the curry. Refill and boil your kettle. Peel and chop the potato into small chunks. Pull the leaves off the cauliflower and discard any tatty looking ones. Finely chop the remaining leaves. Break or cut the cauliflower florets and stalk into bite-sized pieces.

Place a large pan on a medium-high heat and pour in 2 tbsp oil. Add the cauliflower leaves and florets, and the potatoes to the pan. Add a pinch of salt and fry for 5 mins, stirring now and then, till the veg have started to brown.

While veg cook, peel and finely grate the ginger. When the veg have cooked for 5 mins, add the ginger, 1 tsp turmeric and 2 tsp garam masala to the pan. Stir well, then add the tomato sauce and 500ml hot water from the kettle.

Bring the pan to a boil, then turn the heat down to a simmer. Pop on a lid and cook for 8-10 mins. Stir once or twice, adding a little water if the sauce has reduced too much.

After 8 mins, check the potatoes are cooked by piercing them with a knife. The spuds and cauliflower should both be tender. Cook for a little longer if you need to. Turn the heat down to low, stir in the baby leaf spinach and half the yogurt. Gently warm for 2 mins to wilt the spinach.

Taste the curry and add more salt if needed. Scoop the rice into 2 warm bowls and top with the curry. Add a dollop of yogurt to each bowl and finish with ½ tsp black onion seeds each to serve.