Lemongrass coconut curry, kumara, broccoli with jasmine rice and Thai basil

Dice the onion.

Peel the kumara and cut into large bite sized pieces.

Heat a drizzle of oil in a saucepan over a medium heat, add the onion and sweat for 3 minutes. Next add the curry paste and cook for another 1 or 2 minutes, stirring regularly.

Add the kumara to the pot, along with the coconut cream, then add a the same amount of water as the coconut cream.

Bring to a simmer then reduce the heat to low and cook for 10 minutes or so. Add more water if necessary.

Place the rice in a pot and rinse under running cold water. Strain off the water and add one and a half times the amount of water, watching carefully.

Bring to a boil with a pinch of salt. Once boiling, stir, cover and reduce heat to very low.

Cook covered for 12 minutes, then allow to sit for 5 minutes with the heat off, still covered.

Remove the core from the pepper and slice.

Peel and slice the carrot into half-moons.

Cut the florets off the broccoli and chop into bite sized pieces. Peel the stalk and thinly slice.

Add the pepper, broccoli and carrot to the curry. Cook for amount 5 minutes until the carrot is just cooked. Taste and add more salt, as needed.

Roughly chop the coriander and add to the curry.

Cut the cheeks off the lime, squeeze the core into the curry.

Remove the Thai basil leaves from the stalk.

Serve the rice and curry topped with Thai basil,  squeeze over lime right before digging in.