Creamy Roasted Veg Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, peel and grate the garlic (or use a garlic press). Heat a large saucepan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, transfer them to a bowl.

Pop your (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and korma style paste. Cook for 1 min, then pour in the coconut milk, veg stock paste, sugar and water for the curry (see pantry for both amounts).

Stir to combine and bring to the boil, then simmer until thickened, 4-5 mins.

While the curry cooks, zest the lime and cut into wedges.

Once cooked, stir the roasted veg into the curry. Add a squeeze of lime juice, then taste and add salt, pepper and more lime juice if needed.