Put the lentils into a bowl with salt, pepper, garam masala and mince. Mix together with clean hands, divide the mixture in half then with wet hands, mould into 6 sausages and fry in pan with oil.

Cook rice, 2 cups of boiling water and cardamom pods in casserole pan with sliced beans.

Blend together tomatoes with ginger, spring onions, half the chilli, coriander stalks, turmeric, honey, curry paste and coconut milk until combined.

Add sauce into lofts pan, bring to the boil, simmer and season to taste.

Add peas to the rice, mix and cook for 5 more minutes.

Sprinkle with chilli and coriander, serve with yoghurt, poppadoms and lemon wedges.