Fill your kettle and boil it. 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 cooks, peel and crush or finely grate the garlic and ginger. Peel the red 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 the broccoli into bite-sized pieces.

Warm a large, dry frying 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 large, sturdy knife.

Warm the empty pan you used to cook the peanuts over a medium heat. Pour in 1 tbsp oil and slide in the chopped onion and courgette. Cook for 3-4 mins, stirring occasionally, till soft.

Stir the chopped garlic and ginger into the pan, along with 1 tbsp Thai green curry paste. Cook and stir for 1 min.

Add the purple sprouting broccoli to the pan. Crumble in the coconut cream. Stir in 250ml hot water from the kettle and half the crushed peanuts. Bring to a simmer and cook for 5-6 mins, till the veg are tender and the sauce has thickened a little.

Grate the lime zest into the curry and squeeze in the juice from 1 half. Divide the curry between 2 warm bowls and top with the rest of the crushed peanuts. Serve with the rice and wedges of the remaining lime on the side.