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 list). Trim and halve the green beans. Roughly chop the capsicum. Roughly chop the Asian greens. Finely grate the ginger.

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. 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 capsicum to the frying 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 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. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce.

Divide the brown rice between bowls and top with the veggie Thai yellow curry. Sprinkle with the roasted cashews.