1: Preheat the oven to 240°C/Fan 220°C/Gas 9. Line a baking tray with a silicone mat or baking paper.

2: Spread the butternut squash out on the tray and spray a few times with oil. Season well with salt and pepper. Roast on a high shelf in the oven for 20 minutes or until roasted, tender and golden.

3: Heat the 1 tsp oil in a large sauté pan over a medium-high heat. When hot, toss in the mustard seeds and fry until they begin to pop, then add the onion and cook for 4–5 minutes until it starts to brown. Add the garlic and chillies and cook for 2 minutes. Stir in all the ground spices along with a big pinch of salt and stir well for 1 minute or until they release their aroma.

4: Pour in the stock, bring to a simmer and add the cauliflower. Cook for 4 minutes, then toss in the beans and cook for a further 3–4 minutes. Add the chickpeas and coconut milk and bring back to a simmer to heat through. Season with salt and pepper to taste.

5: Meanwhile, if using pouches of rice and serving right away, heat up according to the packet instructions. Divide the rice between 4 bowls or containers. Spoon the cauliflower curry next to the rice and add the roasted squash. Serve at once, or cool then seal the container and keep in the fridge. Eat within 2 days, either cold or reheated.

To freeze:

Cool then pack into one- or two-portion tubs and freeze. Defrost fully in the fridge, then reheat in a saucepan over a medium heat or in the microwave.