Instructions

• Cook the rice according to instructions on the packaging, adding the star anise to the pot to flavor the rice.
• Meanwhile, heat the coconut oil in a large pot over a medium heat. Add the onion and stir-fry for 3-4 minutes until soft. Add the ginger and yellow curry paste along with the sugar, cook for a further minute.
• Now, add the green peppers, zucchini and green beans, cook for a further 3-4 minutes. Stir in the coconut milk and vegetable broth. Reduce the heat and simmer gently until the curry has thickened and the vegetables are tender, approximately 4-5 minutes.
• When the curry is ready, stir through the tamari and add a squeeze of lime juice. Taste and add more lime juice if needed.
• Remove the star anise from the cooked rice, fluff it up with a fork then stir through the lime zest.
• Divide the rice between 4 bowls and top with the vegetable curry and a sprinkle of roasted peanuts. Serve immediately.