• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Trim the carrot. Chop carrot and sweet potato into 2cm chunks (peeling optional).
• Add the veg to a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

• 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, cover with the lid and cook for 12 mins.
• Remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Roughly chop the coriander (stalks and all).
• Halve the chilli and discard the core and seeds. Finely chop.
• Halve the baby corn lengthways. Zest and quarter the lime.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• When the sweet potato has been cooking for 20 mins, place a pan over medium-high heat with a drizzle of oil. 
• Once hot, add the baby corn and stir-fry until softened, 3-4 mins. Season with salt and pepper.
• Add the Thai spice, ginger and chilli (use less if you don't like spice) and fry until fragrant, 1 min. 
• Pop in the red Thai paste, coconut milk and 50ml water (per 2P). Simmer for 2-3 mins.

NOTE: Adding tofu? Chop into 2cm cubes, season with salt and pepper and add to the pan along with the baby corn.

• Stir the roasted veg through the curry.
• Add a squeeze of lime juice.
• Stir in a splash of water if the curry is too thick.
• Season to taste with salt, pepper and more lime juice if desired.

• Mix the lime zest into the rice, fluffing it up as you go. 
• Divide the rice between bowls and top with the sweet potato curry.
• Finish with a sprinkling of coriander.
• Serve any remaining lime wedges alongside for squeezing over.