Veggie 'Meatball' Thai Red Curry

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, 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).

Once the courgette is removed, pop your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 4-5 mins. Turn every 2 mins. Remove to a plate. Pop your pan back on medium-high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.

Add the red Thai curry paste to the carrot and shallot. Stir well, cook for 1 min, then pour in the coconut milk and water (see ingredient list for amount). Stir in the veg stock paste and season with salt and pepper. Add the veggie meatballs back into the sauce. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 8-10 mins. Stir occasionally. IMPORTANT: The meatballs are cooked when piping hot.

Once the curry is cooked, stir in the charred courgette and cook for 1 min to heat through. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat and squeeze in half the lime juice. Taste and add more lime juice, salt and pepper if you feel it needs it.