Fill and boil your kettle. Rinse the rice under cold water, then tip into a small pan. Add 200ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on, for 5-10 mins. The rice will stay warm in the covered pan.

While the rice cooks, peel and finely chop the onion. Warm a large pan over a low heat for 2 mins, then add the onion with 1 tsp oil and a pinch of salt and pepper. Pop a lid on the pan and gently cook for 8 mins, stirring now and then, till the onion is soft and glossy looking.

While the onion sweats, roughly chop the tomatoes. Peel and chop the sweet potatoes into chunks around 1cm across. Peel and grate or finely chop the garlic and ginger.

Stir the garlic, ginger and tomatoes into the onion. Add 1 tbsp Bombay spice mix. Give the pan a good stir and cook for 1 min till it smells aromatic.

Stir in the sweet potatoes. Drain and rinse the borlotti beans and add them too. Crumble in the stock cube and pour in 500ml boiling water. Put the lid back on the pan, turn up the heat and bring to the boil. Once the pan is boiling, turn the heat down and simmer for 15 mins, till the sweet potatoes are tender when pressed with a fork.

While the curry simmers, trim the ends from the flat beans. Slice them on the diagonal into thin pieces around ½cm thick.

Stir the flat beans into the curry. Simmer, without the lid on, for 5 mins till the beans are bright green and tender.

Taste and add more salt or pepper if you think it needs it. Fluff the rice with a fork and spoon it into 2 warm bowls. Ladle the curry over the top and serve straight away.