1. In a large pan, add the potatoes and butternut squash and fill with water until the vegetables are covered. Bring to the boil and part cook the vegetables for 10 mins.

2. In a large wok on a medium heat add the oil, bay leaves, cinnamon stick, garlic cloves, cardamon pods, mustard seeds and fry until they begin to crackle.

3. Add the yoghurt, chili powder, ground cumin, coriander, ground turmeric and fry for a further 3 mins.

4. Add the tomato and its juices and cook for 2 mins. Once the 10 mins are up for the potatoes and butternut squash transfer them over into the wok and add 200ml of boiling water and give everything a stir. Season with salt & pepper, bring to the boil then place the pan lid on top and reduce to simmer.

5. Cook the rice according to instructions. After 20 mins give the curry a stir and add a splash of water if needed and continue to simmer

6. Serve into 4 separate bowls followed by the curry on top! Remove the bay leaves.