Thai Veggie Curry

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan with 0.25 tsp of salt. Bring to the boil and once boiling, stir in the jasmine rice. Lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks, trim the bok choy. Separate the leaves and quarter widthways into roughly 2cm chunks. Chop the baby corn into 2cm thick rounds. Zest then cut the lime into wedges. Roughly chop the coriander (stalks and all).

Heat a splash of oil in a large saucepan over medium-high heat. Stir-fry the pepper and sweetcorn until beginning to soften and colour, 4-5 mins. Stir in the yellow curry paste to coat and cook for a minute. Add the bok choy along with the coconut milk and the water (see ingredients for amount). Bring to the boil then turn the heat to medium-low.

Let the curry simmer until the veg is tender, 4-5 mins. When the aubergine is ready, add it to the curry and stir to coat in the sauce. Remove from the heat and stir in the soy sauce (see ingredients for amount you need - you may not need it all). Squeeze in some lime juice. Taste and add more, salt, pepper and lime juice if you feel it needs it. Fluff up the rice and stir in the lime zest and half the coriander.