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Cut the spring onions (both green and white parts) and tenderstem broccoli into 3cm (1in) pieces.
Add to a bowl, toss with plenty of salt and pepper and 2 teaspoons of the rapeseed oil.
Get a large, high-sided non-stick frying pan over a super-high heat.
Working in batches, fry the veg until charred and tender.
The broccoli will take around 3 minutes on each side, and the spring onions around a minute.
Once charred, pile onto a plate and repeat until all the veg is charred.
Cook the basmati rice according to the packet instructions.
Meanwhile, put the frying pan back over a low-medium heat.
Pour in the remaining rapeseed oil. Add the whole spices and toast until they pop.
Crush in the garlic, cook for 30 seconds, then add the remaining spices.
Mix, then chuck in the cherry tomatoes.
Pour in the coconut milk and bring the sauce to a simmer.
Bubble away for 10 minutes until the tomatoes start to burst, then add the kale.
Once it has wilted, take the curry off the heat.
Season with salt, pepper and lemon juice to taste. Add the charred veg and leave without stirring for a couple of minutes to warm through.
Divide the rice and curry between four bowls and sprinkle over chilli flakes to serve.