Add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

Meanwhile, peel and chop the red onion. Separate the cauliflower into small florets. Rinse and drain the lentils in a colander. Split the cardamom pods open with the back of a knife and discard the pods, keep the seeds.

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min until soft. Add the ginger garlic paste, cardamom seeds, coriander cumin powder, garam masala, turmeric and chilli powder (spicy!). Cook for 1 min further.

See pro tip! Add the tomato paste and stir for 1-2 min. Add the measured water, stock cube, coconut milk, mango chutney, cauliflower florets and lentils. Reduce the heat to low, cover with a lid and simmer for 15 min. Add a splash of water if necessary.

Season the curry with salt and pepper to taste. Chop the pistachios roughly. Slice the limes into wedges. 

Serve the curry over the cooked rice. Garnish with the chopped pistachios and the lime wedges.