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20 December 2012,23:31 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Peel and slice the pumpkin, winter squash and marrow and cut into 1 cm ( ½ inch) cubes.
  • Quarter the aubergines and slice the courgettes and mushrooms. Cut the asparagus into 2.5 cm (1 inch) pieces.
  • Top and tail the green beans and cut diagonally. Roughly chop the spring green leaves.
  • Heat the stock with the curry paste and goji berries (if using) in a saucepan over a medium heat for 2 - 3 minutes or until boiling.
  • Add the aubergines, courgettes, mushrooms and asparagus and cook for 3 - 4 minutes.
  • Add the sweet corn, green beans, spring greens, lesser ginger and soy sauce and cook for another 1 - 2 minutes, stirring occasionally. Taste and adjust the seasoning.
  • Spoon into 4 serving bowls and garnish with coriander leaves.
  • Serve with rice.


  • 1 kilogram mixed hard vegetables
  • 2 liter vegetable stock
  • 6 tablespoons jungle curry paste
  • 40 sun - dried goji berries (optional)
  • 100 grams lesser ginger (krachai), thinly scraped, finely shredded
  • 5 tablespoons light soy sauce
  • 5 kaffir lime leaves, torn in half
  • Coriander leaves, to garnish

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