Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. Turn halfway through.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Trim the green beans, then cut into thirds. Crush the cashews in the unopened sachet using a rolling pin.

When the butternut has 15 mins of roasting time left, add the pepper chunks to the same tray with a drizzle more oil. Season with salt and pepper, then toss to coat.

Return to the top shelf until soft and slightly charred, 14-16 mins.

Meanwhile, heat a large frying pan on medium heat (no oil). 

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

When toasted, pop the cashews into a small bowl and set aside.

When the veg has 5-10 mins remaining, pop the (now empty) pan back on medium-high heat with a drizzle of oil. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Once starting to char, lower the heat and stir in the Sri Lankan style curry powder. Fry until fragrant, 1 min more.

Once fragrant, add the ginger, garlic & lemongrass puree, coconut milk, soy sauce, ground turmeric, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once the veg has finished roasting, stir in the cooked veg and pineapple chutney through the curry. Remove from the heat.

Taste and season with salt and pepper if you feel it needs it. Add a splash of water to the curry if it looks a little thick.

Once everything's ready, fluff up the rice and share between bowls. 

Top with your Sri Lankan style veg curry. Sprinkle over the toasted cashews to finish.