750g/1lb 10oz mixed root vegetables (such as carrot, swede, turnip), peeled and chopped
50g/1ΒΎoz Thai curry paste (green or red)
200g/7oz rice
salt and black pepper
160ml/5Β½fl oz coconut cream (or 75g/2Β½oz creamed coconut, broken into pieces)
1 tbsp olive oil
750ml/1ΒΌ pint vegetable stock, made from stock cube