Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil, then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking. The rice will keep warm in the pan.

While the rice comes to the boil, peel and crush or finely grate the garlic and ginger. Peel the onion and thinly slice it. Trim the courgettes and chop them into small chunks. Trim any woody ends from the purple sprouting broccoli, and chop into bite-size pieces. Pick the coriander leaves off their stalks (keep the leaves for later in the recipe), and finely chop the stalks.

Warm a large dry pan or wok to a medium-high heat. Add the peanuts and fry for 3-4 mins, tossing frequently, till golden brown and toasted. Tip into a pestle and mortar and crush into small pieces. No pestle and mortar? Tip the peanuts into a small bowl and use the bottom of a jam jar or the end of a rolling pin to roughly crush them, or finely chop them with a cook's knife.

Put the empty pan you used to cook the peanuts on a medium heat. Pour in 1 tbsp oil and slide in the chopped onion and courgettes. Cook for 3-4 mins, stirring occasionally till glossy.

Stir the chopped garlic, ginger and coriander stalks into the pan. Spoon in 1 tbsp green curry paste. Cook and stir for 1 min.

Add the purple sprouting broccoli to the pan. Crumble in the coconut cream and the stock cube. Stir in 250ml boiling water and half of the crushed peanuts. Bring to a simmer and cook for 5-6 mins, till the vegetables are tender and the sauce has slightly thickened.

Grate the lime zest into the curry and squeeze in half of the lime juice. Spoon the curry into a couple of warm bowls and top with a scattering of coriander leaves and the rest of the crushed peanuts. Serve with heaps of fluffy rice and wedges of the remaining lime half on the side.