Fill and boil the kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 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 mins to finish cooking the rice. It will keep warm in the covered pan.

While the rice cooks, peel and thinly slice the red onions. Trim and slice the carrots on the diagonal into 1cm-thick pieces (no need to peel them). Trim the dry end off the broccoli and cut the head into bite-sized florets. Chop the stalk to match.

Warm a deep sided frying pan or wok on a medium heat for 1 min, then add the cashews. Toast for 2-3 mins till they're golden and nutty smelling. Tip the toasted cashews out into a bowl.

Pour in 1 tbsp oil into the wok. Add the onions, carrot and broccoli and stir fry together with a pinch of salt for 4-5 mins till slightly softened.

Add 1 tbsp Thai red curry paste and pour in the coconut milk. Add 200ml hot water from the kettle. Bring the curry up to a bubble, cover with a lid (use a baking tray if your pan doesn't have a lid) and cook for 6 mins.

Meanwhile, finely shred the cavolo nero leaves, discarding any really thick or dry stems.

When the curry has cooked for 6 mins, add the cavolo nero to the pan and stir it through. Cook for 2 mins. The veg should be soft but still have a slight bite. Taste the curry and add some salt if you think it needs it.

Fluff the rice with a fork and divide it between a couple of bowls. Top with the spiced coconut veg curry. Scatter over the toasted cashews and serve.