Thai Yellow Curry & Roasted Veggies

While the veggies are roasting, finely chop garlic. In a medium saucepan, melt plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add water (for the rice), a generous pinch of salt to the pan and bring to boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Meanwhile, thinly slice long green chilli (if using). Remove centre veins from makrut lime leaves, then very finely chop.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

Spicy! You may find the curry paste hot! Add less if you're sensitive to heat. When veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Add yellow curry paste (see ingredients), ginger paste and makrut lime leaves and cook until fragrant, 1-2 minutes.

Add coconut milk, the brown sugar and water (for the curry). Stir to combine and cook until slightly thickened, 1-2 minutes. Remove pan from heat, stir through the roasted veggies and baby spinach leaves until wilted. Season to taste.

TIP: Add a splash more water if the curry mixture looks too thick.