Thai Yellow Veggie Curry with Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. hile rice is cooking, dice onion and pumpkin 2cm. Heat oil in a large fry-pan on medium heat and cook onion and pumpkin for about 6 minutes, until just tender and starting to caramelise.
3. While pumpkin is cooking, begin to prepare curry ingredients. Mince garlic; grate ginger until you have 1 teaspoon worth; remove stem of kaffir lime leaf then slice leaf thinly. Add all to pan with pumpkin for the last 2 minutes of cook time. Season with salt.
4. Add curry paste and 1 tablespoon of coconut cream to pan and cook for about 1 minute. Add remaining coconut cream and stock, stir and bring to a boil on high heat. As the curry comes to a boil, peel carrots, cut in half lengthways then slice 0.5cm on an angle. Add to the curry to simmer gently for 3 minutes.
5. While carrot cooks, cut courgette in half lengthways then slice 1cm. Add to the curry and simmer for a further 3 minutes. Remove pan from heat, stir through fish sauce, lemon juice and sugar.
6. Spoon ¾ cup cooked jasmine rice onto each plate and top with Thai yellow veggie curry. Garnish with a sprinkling of chilli flakes (if using).