Fragrant Thai Green Vegetable Curry

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Finely slice half your red chilli[es] into rounds and set them aside for garnish

Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped aubergine with a generous pinch of salt and cook for 3-4 min or until beginning to soften and brown

Boil a kettle

Chop your Tenderstem broccoli in half, separating the tips from the stems

Trim, then chop your green beans in half

Once the aubergine has softened, add your Thai green curry paste, chopped chilli (can't handle the heat? Go easy!) and chopped ginger to the pan with the aubergine and cook for 2 min

Chop your creamed coconut roughly (if required!)

Bash your lemongrass with a rolling pin

Dissolve the chopped creamed coconut and your vegetable stock mix in 350ml [525ml] [700ml] boiled water

Add the juice of half your lime[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix to combine – this is your aromatic stock

Add the aromatic stock to the pan with the Tenderstem broccoli stems, the bashed lemongrass and halved green beans, then reduce the heat to medium and cook for 3 min

Add the Tenderstem broccoli tips and cook for 2 min further or until everything's tender with a slight bite and the sauce has thickened slightly – this is your Thai green vegetable curry

Discard the lemongrass

Cut the remaining lime into 1 wedge per person