Thai Yellow Veggie Curry with Spinach and Pea Rice

Steps

1. Bring a small pot of salted water to the boil. Prepare your vegetables. Combine rice, water and a pinch of salt in a 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Once steamed, remove lid and fold through spinach.
2. Dice onion 2cm; peel and dice pumpkin 1cm; mince garlic; finely grate ginger until you have 1 teaspoon worth; remove stem of makrut lime leaf then very thinly slice. Cook peas in pot of boiling water for about 2 minutes. Drain and then lightly mash. Stir through rice when cooked.
3. Heat a drizzle of oil in a large fry-pan or pot on medium-high heat and cook onion and pumpkin for 1-2 minutes, until beginning to soften. Add garlic, ginger and lime leaf and cook for 2 minutes. Season with salt.
4. Add curry paste and cook for 1-2 minutes. Add coconut cream and stock, stir and bring to boil on high heat. As the curry comes to a boil, prepare remaining veggies. Cut carrot in half lengthways and slice on an angle 0.5cm and slice courgette 1cm.
5. When sauce comes to the boil, add carrot, reduce heat to medium and simmer for about 7 minutes. Add courgette to curry and cook a further 3 minutes, until pumpkin is tender. Remove from heat, add soy and fish sauce, lemon juice, peanut butter and sugar and stir to combine.
6. To serve, spoon spinach and pea rice onto plates and top with Thai yellow veggie curry. Garnish with peanuts and a sprinkling of chilli flakes (if using).