1. Heat the oil in a large wok or pan on a medium heat, add the cardamom pods, cinnamon stick, green chilli and fry for 3-5 mins. Add the onion, courgette and garlic and fry for a further 5 mins.

2. Add the spices and ginger and mix altogether and fry for 5 mins.

3. Pour in the vegetable stock, red lentils and peas and bring to the boil. Reduce to simmer for 15 mins.

4. Cook the rice according to the packet instructions.

5. For the last 10 mins before the rice is cooked, stir the yoghurt into the curry and turn the heat up to a low to medium heat.

6. Once the rice is cooked split the rice and curry into 4 bowls and sprinkle the coriander on top of each curry