Sri Lankan inspired Vegetable Curry

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

Stir in the rice and 0.25 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).

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Trim the green beans, then cut into thirds. Crush the cashews in the unopened sachet using a rolling pin.

When the butternut has 15 mins left of roasting, add the pepper to the butternut tray with a drizzle more oil. Season with salt and pepper, then toss to coat.

Return to the top shelf until soft and slightly charred, 14-16 mins.

Heat a large frying pan on medium heat (no oil). Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted pop the cashews into a small bowl and set aside for later.

When the veg has 5-10 mins remaining, pop the (now empty) pan back on medium-high heat with a drizzle of oil. 

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Once starting to char, lower the heat and stir in the Sri Lankan style curry powder and fry until fragrant, 1 min more.

Add the ginger, garlic and lemongrass puree, coconut milk, soy sauce,  ground turmeric, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.