THAI YELLOW VEGETABLE CURRY

READY IN 30 MINUTES

✣ 200g baby sweetcorn

✣ 1 aubergine, cubed

✣ 2 courgettes, cubed

✣ 1 red pepper, deseeded and cut into bite-sized pieces

✣ Fresh coriander sprigs, to garnish

✣ 1 red chilli, deseeded and sliced, to garnish

For the yellow curry paste ✣ 1-2 green chillies, deseeded and roughly chopped ✣ 2 shallots, roughly chopped ✣ 2cm piece of root ginger, peeled and grated

✣ 4 garlic cloves, crushed

✣ 1tsp ground coriander

✣ 1tsp ground cumin

✣ ¼tsp ground cinnamon ✣ 1-2tbsp dark soy sauce

✣ 1tsp turmeric

✣ ¼ level tsp sweetener

✣ 4 kaffir lime leaves, stems discarded

✣ 100ml light coconut milk ✣ 200ml boiling vegetable stock

✣ 1 lemongrass stalk, outer leaves removed, roughly chopped

✣ Boiled dried Thai jasmine

rice, to serve

1 First put all the curry paste ingredients in a food processor and blend until smooth. Transfer to a saucepan over a medium heat and gently bring to the boil.

2 Add the sweetcorn, aubergine, courgettes and red pepper to the curry paste and bring back to the boil. Reduce the heat to low and simmer for 10-12 mins, stirring frequently until the vegetables are cooked.

3 Garnish with the sprigs of coriander and sliced chilli, and serve hot, with the rice.