Roughly chop your onion, 4cm of your ginger, 4 cloves of your garlic, your lemongrass and your finger chillies, removing the seeds.

Pop them all in a small food processor and whizz to a paste.

Heat a large saucepan over a medium heat. Add a splash of olive, then sizzle for a minute until fragrant.

Tip your curry paste into the pan and cook for 10 mins until it has darkened slightly and is deeply fragrant. Keep stirring it to ensure it doesn’t catch.

Meanwhile, peel and halve your potatoes.

Add your cumin, turmeric and ½ tsp of your chilli powder to the pan, then cook out for 1 min.

Pour in your coconut milk and vegetable stock, then bring to a simmer. Drain your chickpeas, and get these in the pan along with your potatoes. Add a pinch of salt, then simmer for 25 mins.

Meanwhile, make your sizzling ginger oil. Chop your remaining ginger into matchsticks. Finely dice your remaining garlic cloves.

Add all of these ingredients to a heatproof bowl along with your remaining ½ tsp chilli powder.

Heat 100ml of vegetable oil in a saucepan until it is very hot. Carefully pour your oil over the ingredients in a bowl, then mix to combine.

Pour your soup into bowls, then drizzle over your sizzling oil. Top with coriander, then serve.