Thai Vegetable Curry

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 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. 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. 2

   Add the stock and kaffir lime leaves, bring to boil and add pepper to taste. Reduce heat and simmer for 2 minutes.

3. 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. 4

   Remove kaffir lime leaves and serve on a bed of steamed rice.