Thai vegetable curry

Name: Thai vegetable curry
Ingredients: 250g/9oz glutinous (sticky) rice (available from asian greengrocers); 4 small red onions, peeled and roughly chopped; 16 garlic cloves, peeled; 12 stalks lemongrass, outer leaves removed, core roughly chopped; 8 long red chillies, stems removed; 8 tbsp chopped fresh coriander (roots and leaves); 8 tsp chilli powder; 10cm/4in piece fresh galangal, peeled; 4 tsp grated lime zest; 4 fresh lime leaves; 4 tsp shrimp paste (available from asian greengrocers); 12 tsp hot paprika; 8 tsp ground turmeric; 2 tsp cumin seeds; 8 tbsp vegetable oil; 2 tbsp vegetable oil; 1 large leek, trimmed, thinly sliced; 2 garlic cloves, crushed to a paste; 1 large red chilli, trimmed, finely chopped; 2 tbsp thai red curry paste (see above); 2 carrots, peeled, roughly chopped; 400g/14oz canned chopped tomatoes; 400g/14oz coconut milk; 250ml/9fl oz vegetable stock; I small cauliflower, trimmed, cut into florets; ½ small butternut squash, peeled, seeds removed, flesh cut into 2.5cm/1in pieces; 175g/7oz snake or french beans, trimmed; 1 x 225g/8½oz can bamboo shoots, drained; Bunch fresh coriander, chopped; Handful fresh beansprouts, to serve