Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Cook the vegetables
Heat a frypan over medium-high heat with 1 tbsp oil. Dice capsicum and halve tomatoes. Add to pan along with 1/2 tbsp turmeric and 1 tbsp cumin. Cook for 2-3 minutes until fragrant. Pour in coconut milk and 1 tbsp soy sauce. Cover and simmer for 8-10 minutes.
3. Add snow peas & pineapple
Trim and halve snow peas. Drain pineapple. Add to curry and simmer for 2 minutes.
4. Season the curry
Add lime zest and 1/2 the juice (wedge remaining). Pick basil leaves and stir through. Season curry to taste with soy sauce.
5. Finish and plate
Divide curry and rice among bowls. Garnish with cashews and serve with lime wedges.
We used coconut oil for this dish as it adds extra flavour!
Use sugar to sweeten the curry if needed.
Brown rice, 300g
Green capsicum, 1
Cherry tomatoes, 1 bag (200g)
Yellow squash, 3
Coconut milk, 400ml
Snow peas, 1/2 bag (125g) *
Pineapple pieces, 1 tin
Basil, 1/2 packet *
Cashews, 1 packet (40g)
From your pantry
Oil (for cooking), ground turmeric, ground cumin, soy sauce or tamari