Roughly chop your shallots, lemongrass, garlic and ginger.

Toast your cloves, cardamom pods, coriander seeds and cumin seeds in a pan then set aside.

Toast your chillies until slightly burnt and deseed.

Pop everything into a food processor along with the cinnamon, turmeric, 3 tbsp of coconut milk and pulse until you’ve got a smooth paste.

Peel your potatoes then cut into 3cm-sized chunks.

Pop your paste in a pot or wok with a good glug of oil then add your potatoes and fry until crispy.

Add the remaining coconut milk and vegetable stock. Cook for 15 mins.

Meanwhile, thinly slice the carrots, break the cauliflower into florets and drain the chickpeas.

Add them to the curry and simmer for a further 10 mins, then stir in the tamarind paste and brown sugar.

Meanwhile, cook your Tilda Jasmine Rice according to packet instructions.

Plate up, tuck in and enjoy.