Vegan Thai Green Curry

For the rice:

• 1 cup jasmine rice
• 3/4 cups water

For the vegan Thai green curry:

• 1 1/2 cups water
• 3 tsp grated fresh ginger
• 2 cups peeled sweet potatoes, chopped into 2cm pieces
• 1 3/5 cups low-fat coconut milk
• 3 tbs vegan green Thai curry paste
• 1 tsp maple sugar
• 3 tbs pure Canadian maple syrup (preferably amber for its rich taste)
• 1/4 tsp sea salt
• 1/4 tsp chilli flakes
• 2 tbs lime juice
• 10 fresh asparagus (washed and ends cut off)
• 1/2 cup roasted cashew nuts
• Handful of fresh coriander, roughly chopped

To make the rice:

1. Put the rice and water in a pan.
2. Stir and bring to a boil. Once boiling, cover and reduce to low and simmer until all the water is gone. This should take about 15 minutes.

To make the vegan Thai green curry:

1. Preheat oven to 180°C.
2. Put the asparagus onto a baking tray then drizzle maple syrup on top.
3. Roast the asparagus for 10 minutes, until tender but still firm. Put to one side.
4. In a large pan, add the water, ginger and sweet potatoes over medium heat.
5. Bring to a simmer then cover with a lid and cook for 8 minutes.
6. While the potatoes are cooking, in a separate bowl, mix the coconut milk, curry paste, maple sugar and chilli flakes until smooth.
7. Once the 8 minutes are up, add the coconut milk mixture and stir well in the pan.
8. Bring it back to a simmer and cook another 5 minutes.
9. Add the lime juice, stir and heat through for about 30 seconds.

To serve:

1. Plate a portion of rice and then add the curry sauce.
2. Top with the roasted asparagus and the cashew nuts.
3. Sprinkle the chopped fresh coriander on the top to serve.