Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and 1/2 the vegetable stock powder, 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. Thinly slice the zucchini into half-moons. Thinly slice the capsicum.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, green beans, zucchini and capsicum and cook until softened, 4-6 minutes.

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add the ginger paste, Thai red curry paste and remaining garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk, remaining vegetable stock powder and brown sugar and stir to combine. Bring to the boil, then reduce the heat to medium and cook until the sauce has thickened, 8-10 minutes. Stir in the soy sauce, then remove from heat.

Divide the garlic rice between bowls. Top with the veggie Thai red curry. Serve sprinkled with the roasted cashews.