Roast Pumpkin and Coriander Lemongrass Curry with Jasmine Rice

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Combine rice, water and salt in a small 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.
3. Peel and dice pumpkin 1.5cm. Cut cauliflower into small florets. Toss both on prepared tray with a drizzle of oil and season with salt. Roast for about 20 minutes, until pumpkin is just tender and cauliflower still has a slight crunch. Turn once to ensure even cooking.
4. Thinlyly slice shallot; remove central stem from makrut lime leaf then thinly slice; cut courgette into quarters lengthways, then slice 1cm.
5. Heat a drizzle of oil in a medium pot on medium heat and cook shallot for about 3 minutes, until soft and starting to caramelise. Add makrut lime leaf, curry paste and coriander stalks and cook a further 1 minute. Add coconut cream and stock and bring to a boil.
6. Add edamame beans, reduce heat to low and simmer gently for 5 minutes, until thickened slightly. Add courgette and cook for 2 minutes, then add roasted veggies, soy sauce, sugar and lime juice. Season to taste with salt and pepper, if needed.
7. spoon ¾ cup cooked rice onto each plate or bowl and top with roast pumpkin and coriander lemongrass curry. Top with a small hand full of mung bean sprouts. Sprinkle over coriander, peanuts, crispy shallots and coconut thread and chilli flakes (if using).