Warm a large pan on a medium heat for 1 min, then add the peanuts to the dry pan. Toast for 2-3 mins till golden and nutty. Tip out into a bowl. Set aside.

Trim, peel and roughly chop the onion. Trim the green top off the aubergine, then slice into small chunks. Peel the potato and chop it to match the aubergine. Halve the cherry tomatoes. Fill and boil the kettle.

Put the pan back on a medium heat and add 1 tbsp oil. Stir 1 tbsp massaman curry paste and 1 tbsp tamarind paste (about half the packet) into the oil and fry, stirring for 1 min.

Add the onion and aubergine to the pan and season with a pinch of salt. Fry, stirring often, for 8 mins till the veg are glossy. Stir the potato and cherry tomatoes into the pan and cook, stirring often, for 5 mins till the tomatoes are pulpy and starting to collapse.

While the veg fry, roughly chop the peanuts. Stir the peanuts into the pan. Pour in the coconut milk, then top the pan up with 250ml boiling water. Cover and simmer for 15 mins till the potatoes are tender. Stir occasionally, and add a splash more water if you think it needs it.

Meanwhile, rinse the rice under cold water and tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat down and simmer for 8 mins till all the water has been absorbed. Take the pan off the heat and let the rice steam in the pan, lid on, for 3-5 mins to finish cooking.

Taste the massaman curry and add a pinch of salt if you think it needs it. Fluff the rice with a fork and spoon it onto 2 warm plates. Top with the curry and tear over some coriander leaves to serve.