Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. This'll keep the rice nice and warm.
While the rice cooks, trim the root off the cabbage and finely shred the leaves. Tumble them into a bowl and set aside. Peel and thinly slice the red onions. Scrub the carrots and thinly slice them into batons (no need to peel the carrots unless you want to).
Make the curry paste. Peel the ginger and garlic and pop them in a food processor. Halve the chilli (the chillies this week are HOT, so remove all of the seeds and white pith. Half may be more than enough if you don't like very spicy food). Separate the coriander stalks and leaves (save the leaves for later). Add the chilli and coriander stalks to the processor along with the ground coriander, turmeric, a pinch of salt and pepper and 1 tbsp oil.
Put a large frying pan or wok on a medium-high heat. Scatter the cumin and mustard seeds into a dry pan and fry for 2 mins, tossing occasionally, till fragrant and lightly toasted. Carefully pour the seeds into the food processor and whiz well into a paste. No food processor? See our tip below.
Pop the empty frying pan back onto a medium heat and pour in 1 tbsp oil. Add the sliced onions and carrots with the curry paste. Fry for 5-6 mins, stirring frequently, till the veg start to soften. Stir in the cabbage and cook for a further 5 mins.
Crumble the coconut cream into the frying pan and stir well to dissolve. Warm through for a further 4-5 mins. Have a taste of the cabbage – it should be tender. Add more salt and pepper if you think it needs it.
Spoon the rice onto plates and top with the spiced cabbage. Finish with a scattering of coriander leaves and serve with wedges of the lime.