So, in order of what to do next-ish.
I cook rice using the adsorption method - so rinse basmati rice and put into an ovenproof pan, cover with water to about 2.5 cms above the surface of the rice - bring to the boil, then stick the lid on and shove into a medium oven, and forget about it until you are ready with everything else.
Start the korma and veg curries at the same time by sautee-ing onion and garlic in two pans.
To the korma pan add a little grated ginger.
For the veg curry, at this point I added some biryani spice, diced root veg (swede, celeriac and carrot), red pepper and mushrooms. Add stock and let simmer away.
For the korma add bite sized pieces of chicken breast, a handful of ground almonds and a teaspoon of mild madras curry powder. Turn the chicken over until it starts cooking, then add water and seasoning and simmer for a few minutes. Then, turn into an oven dish and let it finish in the oven for about 20-25 minutes.
For the dhal, simmer red lentils in water until done - you may need to add more water... then just before serving heat veg oil in a pan and quickly fry the tarka (or spices) - I used onion seeds, mustard seeds, fennel seeds, cumin seeds, curry leaves and a sprinkle of chili flakes. Pour immediately onto dhal and serve.
Let each person help themselves to whatever their dietary whatsits allow them to - vegans just need to avoid the chicken (obvs) ... and enjoy.