Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Trim the courgette, then halve lengthways. Slice into 1cm thick half moons.
Trim and halve the green beans. Zest and halve the lime.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large frying pan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, pop them into a small bowl and set aside.

Pop the (now empty) frying pan back on medium heat with a drizzle of oil. Add the onion and stir-fry until just soft, 3-4 mins.
Add the green beans, pepper and courgette, then stir-fry until starting to soften, 3-4 mins more.
Stir in the yellow Thai style paste along with a pinch of sugar (if you have some). Stir-fry for 1 min more.

Stir in the coconut milk, water for the sauce (see ingredients for amount) and veg stock paste. Reduce the heat and simmer until the curry has thickened and the vegetables are tender, 4-5 mins.
Once thickened, stir through the soy sauce and add a squeeze of lime juice.
Taste and add more lime juice if needed, then remove from the heat.

Fluff up the rice with a fork, then stir through the lime zest and share between your bowls.
Spoon the veggie curry on top and finish with a sprinkle of cashews.
Enjoy!