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

Meanwhile, peel and chop the onions and carrots. Peel and mince the garlic. Separate the cauliflower into florets. Chop the tomatoes. Peel and grate the ginger. Finely chop the chilli.

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion, carrots, cauliflower and tomatoes and cook for 5-6 min. Add the garlic, ginger, chilli (spicy!), cinnamon sticks, coriander cumin powder, turmeric, black pepper and chilli powder (spicy!). Cook for 2 min further.

Add the lentils, coconut milk, measured water and vegetable stock cube. Simmer for 15 min, stirring occasionally, until the lentils are soft. Add a splash of water, if needed. Season to taste with salt.

Chop the coriander roughly. Serve the curry over the basmati rice and garnish with the coriander and cashew nuts.