Special Diet

  • 425 g (14 oz) mixed hard vegetables (such as pumpkin, winter squash and marrow) and mixed soft vegetables (such as Thai aubergines, baby sweetcorn, courgettes, mushrooms, asparagus and green beans)
  • 1½–2 tablespoons sunflower oil
  • 2–3 tablespoons Green Curry Paste
  • 25 sun-dried goji berries (optional)
  • 475 ml (16 fl oz) soya milk
  • 3 tablespoons light soy sauce
  • 15 g (½ oz) coconut, palm or brown sugar, or 1 tablespoon clear honey
  • 150 g (5 oz) pineapple or pineapple slices in light juice, cut into pieces
  • Thai sweet basil leaves
  • a few slices of red chilli

Peel and slice the hard vegetables and cut into 2.5 cm (1 inch) cubes. Quarter the aubergines and slice the courgettes and mushrooms. Cut the asparagus into 2.5 cm (1 inch) pieces and top and tail the beans. Cook the hard vegetables in boiling water over a medium heat for 8–10 minutes or until soft, then drain.

Heat the oil in a wok or saucepan. Stir-fry the curry paste and goji berries (if using) over a medium heat for 3–4 minutes until fragrant. Add the aubergines, courgettes and mushrooms and stir-fry for 4–5 minutes. Add the asparagus, sweetcorn and green beans and gently stir-fry for another 2–3 minutes.

Add the soya milk, soy sauce, sugar or honey, cooked hard vegetables and pineapple and warm through for 2–3 minutes, stirring occasionally. Taste and adjust the seasoning.

Spoon into 4 serving bowls and garnish with Thai sweet basil leaves and chilli slices.

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