Thai Vegetable Curry

Peel the Maris Piper Potato (2/3 cup) and dice them up. Chop the Broccoli (1 cup), Cauliflower (3/4 cup), Brussels Sprouts (6), Zucchini (2/3 cup), Red Bell Pepper (1/2), Eggplant (1/2), and Green Beans (1 handful) into bite-size bits and rinse them all well under cold running tap water. Let the vegetables drain.

Pour Vegetable Oil (1 splash) in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the Green Curry Paste (2 Tbsp).

Gently fry the paste for a minute. Then pour in the Coconut Milk (2 cups). Season with Granulated Sugar (1 tsp) and Salt (1 pinch).

Stir and bring the curry to a gentle boil. Add the potatoes to the curry.

Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.

Give the curry a good stir, cover again and turn the heat lower. Simmer the curry for 5 to 6 minutes until the vegetables are almost tender but still crunchy. Take the pan off the heat and stir in the Fresh Mint (1 handful) and juice from Lime (1/2).

Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary.