• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove the pot from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Halve, peel and chop the onion into small pieces. 
• Drain the sweetcorn in a sieve. Quarter the lime.

• Chop the grilling cheese into 2cm chunks and pop into a bowl of cold water to soak.
• Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. 
• Once the pan is hot, remove the cheese from the bowl and pat dry with kitchen paper.
• Fry the cheese until golden all over, 4-6 mins. Shift every 1-2 mins.
• Once the cheese is golden, remove from the pan and return the pan to medium-high heat.

• Add 2 tbsp of butter (per 2P) to the pan. Fry the onion until softened, stirring occasionally, 4-5 mins.
• Add the North Indian spice mix and korma paste. Fry for 1 min.
• Add the sweetcorn, passata and 50ml water (per 2P). Simmer for 5-7 mins.
• Stir in the cheese and coconut milk and allow to warm through.
• Roughly chop the coriander (stalks and all).

TIP: Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Season the curry to taste with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
• Fluff up the rice with a fork.
• Serve the sweetcorn butter masala in bowls alongside the rice.
• Garnish with cashews and coriander.
• Finish with a squeeze of lime juice.