1. Start with the veggies. Clean the spring onion and cut it into rings – separate the green from the white parts. Wash and dry the zucchini, cut into thick slices, and quarter them. Wash the bell peppers, remove the stalks and seeds, then cut into strips. Also, wash and dry the sugar snap peas and cut off the tips on the ends of the peas. Set everything aside. Peel and grate the ginger finely.

2. Add a bit of oil to a large pot (Dutch oven), heat up, and sauté the white parts of the spring onions for about 1-2 minutes until soft and glossy. Add the zucchini, bell peppers, and peas and sauté briefly. Next, add the grated ginger, the yellow curry paste, and the tomato paste. Stir well and let cook/fry them with the rest for a moment. Deglaze with coconut milk and veggie broth. Reduce heat slightly and let the curry simmer for about 16-18 minutes – the liquid should have thickened a bit, but the veggies should not be overcooked. In the meantime, cook the rice.

3. Add the soy sauce and the juice of the lime to the pot and mix in. Season to taste with salt and pepper. If you like it spicy, you can add some chili flakes as well. Serve the curry with rice and decorate with the green spring onion rings and some chopped cashews.