• Halve the lemongrass lengthways.
• Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
• Stir in the rice and half the lemongrass. Bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins.
• Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the courgette and halve lengthways. Slice widthways into 1cm thick half-moons.
• Trim the scallion and thinly slice. Separate the green and white portions.
• Peel and grate the garlic (or use a garlic press).
• Zest then quarter the lime.

• Trim the carrot then cut diagonally into thin slices (no need to peel). 
• Roughly chop the mushrooms.

• Place a pan over medium heat with a drizzle of oil. 
• Once hot, fry the white portion of the scallion, garlic, carrots, courgette and mushrooms until softened, 2-3 mins.
• Stir in the korma paste and coconut milk along with the remaining lemongrass.
• Reduce the heat and simmer until the veg is tender, 8-10 mins.

TIP: Add a splash of water to loosen the sauce if it becomes too thick.

• When everything is cooked, remove the lemongrass stalks from the curry and the rice.
• Squeeze the juice of half the lime into the curry.
• Season to taste with salt and pepper.
• Fluff up the rice with a fork and stir through the lime zest.

• Divide the fragrant rice between plates and top with the creamy courgette curry.
• Sprinkle with sliced green scallion and cashews. 
• Serve any remaining lime wedges alongside.