Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, 1/2 the vegetable stock powder, water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the brown onion (see ingredients). Trim and halve the green beans. Cut the zucchini into 1cm half-moons. Thinly slice the capsicum.

SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the brown sugar, Thai green curry paste and ginger paste and cook until fragrant, 1-2 minutes.

Add the green beans, zucchini and capsicum to the frying pan and cook, stirring, until softened, 4-5 minutes.

Add the coconut milk and the remaining vegetable stock powder to the frying pan and stir to combine. Bring to the boil, then reduce the heat to medium and cook until the sauce has thickened, 10 minutes. Stir in the soy sauce.

Divide the garlic rice between bowls and top with the veggie Thai green curry. Sprinkle with the roasted cashews.