(Vegetarian) Veggie Thai Yellow Curry

Rinse the jasmine rice well. In a medium saucepan, bring the water (check ingredients list for the amount) to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the yellow curry paste (2 tsp for 2 people/ 1 tbs for 4 people) and ginger and cook for 1 minute, or until fragrant. TIP: The curry paste is hot! Feel free to add a little more or less, depending on your taste preference. TIP: Frying the curry paste before adding the vegetables allows for a deeper, more intense flavour.

Add the green beans and courgette to the frying pan and cook for 4-5 minutes, or until softened.

Pour the coconut milk into the pan, crumble in the vegetable stock cube (use suggested amount) and stir to combine. Bring to the boil, then reduce to a medium heat and cook for 10 minutes, or until the sauce has thickened. Stir through the soy sauce.