Step 2: Take about 6 Charlotte potatoes (or two medium potatoes) per person and chop them up into small chunks, set those boiling.
Step 4: Put the beans into a saucepan with lots of curry powder. Soak a handful sultanas in warm water to soften them, then add those to the beans. Add garlic and a splash of vinegar and/or other spices if you want.
Step 6: Start to boil enough rice for everyone (a rice cooker helps here, can leave it in there until you are ready)
Step 8: When the potatoes are ready, strain them and add them to the beans mixture.
Step 10: Make up some chicken stock as per packet instructions (1 cube) and add this to the potato/beans. Leave to simmer until reduced (made less watery).
Step 12: When you have the right consistency, taste and add more curry powder if needed. When ready, serve over the rice in bowls.
Step 16: On a side note, much can be replaced depending on your cupboard, for example any sort of vegetable or chicken gravy would do in place of chicken stock. Sultanas are optional (although would be missed). You could add chicken or Quorn to it even!