Boil the **water** (amount specified in the ingredient list) in a large saucepan over high heat. Add the **basmati rice**, half the **vegetable stock pot** and the **star anise**. Stir to dissolve the **stock pot** then cover with a lid, lower the heat to medium and cook for 10 mins. Remove from the heat and set aside for another 10 mins. The **rice** will finish cooking in its own steam.

Meanwhile, halve, peel and thinly slice the **onion** into half moons. Peel and grate the **ginger**. Halve, then remove the core from the **red pepper** and chop into 2cm pieces. Remove the top and bottom from the **courgette**. Cut in half lengthways then slice into 1cm wide half moons. Trim the tops from the **green beans** and chop in half. Roughly chop the **coriander** (stalks and all).

Put a drizzle of **oil** in a frying pan on medium heat. Add the **onion** and cook, stirring, until soft, 5 mins. Add the **ginger** and **yellow curry paste** along with a pinch of **sugar** (if you have some) and cook, still stirring, for another minute. Add the rest of the **veggies**, along with the **coconut milk** and remaining **stock pot**. Stir to dissolve the **stock pot**, then simmer until thickened, 10 mins.

While the curry cooks, put another frying pan on high heat and add the **cashew nut pieces** (no oil). Toast until golden, 2-3 mins. Shake the pan often. ***TIP:*** Watch your nuts like a hawk as they burn easily! Remove from the pan and set aside.

When the **curry** is cooked, stir through the **soy sauce** and add a squeeze of **lime juice**. Taste and add more **lime juice** if desired. Fluff the **rice** up with a fork and remove the **star anise**.

Serve the **rice** in bowls with a generous portion of **Indonesian curry** on top. Finish by sprinkling over the chopped **coriander** and toasted **cashew nuts**. **Enjoy!**