Heat the oil in a flameproof casserole dish over a medium heat and, once shimmering, cook the onion with a pinch of salt for 8-10 mins until golden at the edges. Add the garlic and courgette and cook for 7-8 mins more until these are also turning golden.

Add the turmeric, cumin, cardamom pods (if using) and curry powder, and cook for 2 mins. Rinse the rice (ensure this is done thoroughly, as it will result in fluffier rice), then add it to the dish along with the peas, and stir to coat in the spices. Pour in 260ml water and season well. Bring to the boil, then reduce to a simmer, cover and cook for 20 mins.

Add the spinach (you don’t need to stir it in), then cover again and cook for another 10 mins. Stir to mix in the wilted spinach and fluff up the rice, then divide between two bowls. Top with vegan yogurt, if you like.