VE 2020 Balanced Thai Veggie Curry

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan with ¼ tsp of salt and bring to the boil. When boiling, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. 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, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks, trim the bok choy. Separate the leaves and quarter widthways. Chop the baby corn into 1cm thick rounds. Zest then cut the lime into wedges. Roughly chop the coriander (stalks and all).

Heat a splash of oil in a large saucepan over medium-high heat. Stir-fry the pepper and sweetcorn until beginning to soften and colour.4-5 mins. Stir in the yellow curry paste to coat and cook for a minute. Add the bok choy with the coconut milk and the water (see ingredients for amount). Bring to the boil then turn the heat to low.

Let the curry simmer until the baby corn is tender, 5 mins. When the cauliflower is ready, add it to the curry and stir to coat in the sauce. Remove from the heat and stir in half the soy sauce.  Fluff up the rice and stir in the lime zest and half the coriander.