Thai Vegetable Curry

This has an amazing aroma and a really large depth of flavour. If you're vegetarian or vegan just check your red curry paste as many are made with shrimp paste and/or fish sauce, but you can get some without these ingredients.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  onion, cut in thin wedges
• 1 -2  teaspoon  minced garlic
• 1  teaspoon  minced ginger
• 1 1⁄2 tablespoons red curry paste
• 600  ml  vegetable stock (if not vegetarian chicken stock can also be used, which i find adds another layer of flavour)
• 3  kaffir lime leaves
• 250  g sweet potatoes, diced
• 250  g pumpkin, diced
• 8  baby corn, cut into thirds (or quarters)
• 1  zucchini (or 1/2 and 1/2 of each!) or 1  eggplant, diced (or 1/2 and 1/2 of each!)
• 125  g green beans, chopped
• 80  g button mushrooms, sliced
• 1 (200 g)  tin bamboo shoots (optional)
•  pepper

Directions

1. In a large fry pan saute onion, garlic and ginger for 3 minutes. Stir in curry paste and fry for a further 3 minutes, stirring constantly.
2. Add the stock and kaffir lime leaves, bring to boil and add pepper to taste. Reduce heat and simmer for 2 minutes.
3. Add sweet potato and pumpkin, cover pan and simmer for 10 minutes. Add the baby corn, zucchini/eggplant, beans, mushrooms and bamboo shoots (if using). Cover and simmer for 10-15 minutes or until vegetables are tender.
4. Remove kaffir lime leaves and serve on a bed of steamed rice.