In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.

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. Roughly chop the Asian greens. Finely grate the ginger.

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. Add the onion and cook until softened, 4-5 minutes. Add the ginger and yellow curry paste and cook until fragrant, 1 minute.

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

Add the coconut milk and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the pan and stir to combine. Bring to the boil, then reduce the heat to medium and cook until the sauce has thickened, 10 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce.

Roughly chop the roasted cashews. Divide the rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the cashews to serve.