Coriander Lime Veggie Curry with Brown Rice

Steps

1. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare veggies. Thinly slice shallot; remove central stem from kaffir lime leaf and thinly slice; dice pumpkin 2cm; cut cauliflower into small florets; remove ends from asparagus and cut into 4cm pieces.
3. `Heat a drizzle of oil in a medium pot on medium heat and cook shallot for 2 minutes, until soft. Add kaffir lime leaf, curry paste and coriander stalks and cook a further 1 minute, until fragrant.
4. Stir through coconut cream and stock.
5. Add pumpkin and cauliflower to curry and bring to a boil. Reduce heat to low-medium and simmer gently for 6 minutes. Add asparagus and cook a further 2 minutes, until veggies are just tender. Stir through soy sauce, sugar and lime juice and season to taste with salt and pepper
6. Spoon ¾ cup cooked rice onto each plate or bowl, top with coriander lime curry and sprinkle over coriander and cashews.