Preheat your oven to 200°C. Thinly slice the mushrooms. Trim the tops from the green beans, then chop into thirds. Finely chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

Pop the cauliflower florets onto a baking tray, drizzle over a splash of oil and season with salt and pepper. Sprinkle on half the turmeric and rub into the cauliflower. TIP; Use gloves to do this is you don't want your hands to get stained by the turmeric. Roast the cauliflower on the middle shelf of your oven until golden and charred at the edges, 15-20 mins. Turn half way through cooking.

Meanwhile, pour the water (see ingredients for amount) in a large saucepan over high heat. When the water is boiling, pour in the rice, 0.25 tsp of salt and the remaining turmeric. Cover with a lid, lower the heat to medium, cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.

Meanwhile, heat a splash of oil in another large saucepan over medium-high heat. Add the mushrooms. Cook, stirring frequently until the mushrooms have browned, 5-6 mins. Add the easy ginger, garlic and pasanda spice blend (don't add it all if you don't like spice). Stir and cook until fragrant, 1-2 mins.

Add the water (see ingredients for amount) and the stock powder, stir to dissolve the stock and bring to the boil. Once boiling, lower the heat to medium, add the green beans and raisins and pop the lid on. Simmer until the beans are tender, 6-8 mins. Remove the lid, add the creme fraiche and simmer for 3-4 mins more. Taste and add salt and pepper if necessary. Get ready to serve.

Fluff up the rice with a fork and stir in half the coriander. Share the rice between your plates, then spoon the mushroom curry over and around. Arrange the cauliflower florets on top and finish with a sprinkling of the remaining coriander. Enjoy!