Yellow curry with rice

500 ml coconut milk

4 tbsp Thai yellow curry paste

1 tbsp cornflour

1 tsp salt

300 g cauliflower

florets

150 g pineapple

cut into chunks

150 g carrots

cut into about 2 mm thick slices

1 pak choi

cut lengthways into about 2 cm wide pieces

1 tin of chickpeas (about 240 g, drained net weight)

rinsed, drained

1 red onion

cut into thin wedges

5 cm ginger

finely chopped

1 stalk of lemongrass

bruised

1 clove of garlic

finely chopped

½ bunch of coriander

stalks finely chopped, leaves set aside

250 g jasmine rice

275 ml water

1 pinch of salt

1 lime

grated zest and juice

1 red chilli pepper

in rings

Put the coconut milk, curry paste, cornflour and salt in an oven dish and whisk together well. Add the cauliflower and all the ingredients up to and including the coriander stalks and chilli pepper, mix together well. Put the dish on a wire shelf in the cold cooking space.

Rinse the rice under running water until the water runs clear, then drain. Put the rice and water into a second ovenproof dish, place it on the wire shelf next to the curry and cook at 100 °C for about 30 minutes using the steam mode. Take it out of the cooking space and remove the lemongrass stalk. Mix the curry with a spoon, add the lime zest and juice and sprinkle over the coriander leaves and chilli rings. Loosen the rice with a fork before serving with the curry.

Steaming 100 °C for 30 Mins