• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and 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 semicircles.
• Trim the scallion and thinly slice, keeping the green and white portions separate.
• Peel and grate the garlic (or use a garlic press).
• Zest and quarter the lime.

• Trim the carrot then cut widthways at an angle into thin slices (no need to peel). 
• Roughly chop the mushrooms.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• 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, coconut milk and lemongrass paste.
• Reduce the heat and simmer until the veg is tender, 8-10 mins.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins. Remove before adding veg. Stir into sauce before serving.

• When everything is ready, squeeze the juice of half the lime wedges into the curry.
• Season to taste with salt and pepper.
• Stir the lime zest into the rice, fluffing it up as you go.

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