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19 December 2012,20:56 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the asparagus spears into 2 inch pieces. Slice the courgette and mushrooms and cut the baby sweet corn in half lengthways.
  • Top and tail the green beans and mangetout and cut diagonally.
  • Heat the stock with the sour curry paste and goji berries in a saucepan on a medium heat and bring to the boil.
  • Add the asparagus stems, courgette and mushrooms and cook for 3 - 4 minutes.
  • Add the asparagus tops, baby sweet corn, green beans, mangetout and water spinach, light soy sauce, sugar and tamarind puree and cook for another 3 - 4 minutes.
  • Add the top leaves of morning glory and cook for another minute or so, stirring gently occasionally.
  • Taste and adjust the seasoning, using a little extra light soy sauce, sugar and tamarind puree.
  • Spoon into four serving bowls and serve as a side dish.


  • 500 grams mixed vegetables
  • 1 liter Vegetable stock
  • 6 tablespoons Thai sour curry paste
  • 30 Sun-dried goji berries
  • 250 grams water spinach
  • 5 tablespoons Light soy sauce
  • 2 teaspoons Palm, coconut, brown sugar or honey
  • 6 tablespoons Tamarind puree

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