3 medium carrots, peeled and sliced
3 garlic cloves, finely grated
2.5cm/1in piece fresh root ginger, peeled and finely grated
1 medium onion, finely sliced
600g/1lb 5oz potatoes, peeled and cut into roughly 2.5cm/1in chunks
400g tin coconut milk
2–4 tsp Thai curry paste, any colour, according to taste
200g/7oz long grain rice (optional), cooked according to packet instructions
1 tbsp soy sauce (preferably dark), plus extra to serve
2 tbsp vegetable oil
200ml/7fl oz hot vegetable stock, made with ½ vegetable stock cube
100g/3½oz frozen peas