1.
Rinse the rice well in a sieve and then add to the pan with the water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or cook to packet instructions).
2.
Heat a large pan over medium heat. Add the ginger, spring onions and chilli and stir-fry for 20 seconds. Stir in the spices and season with a pinch of salt and plenty of pepper. Cook for another minute, stirring.
3.
Add the tomatoes and stir-fry for another 2 minutes
4.
Pour in the coconut milk and stir in vegetables. Bring to a simmer, then reduce the heat to low and cook for 15 minutes until the carrots and parsnips are just tender.
5.
Stir in the green beans and cook for another 5 minutes until cooked through but still holding their colour.
6.
Remove from the heat and stir in the ground almonds.
7.
Spoon the vegetable korma into warmed bowls with the rice and scatter over the coriander to serve.
