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 hard vegetables and cook for 8–10 minutes. Add the aubergines, courgettes, mushrooms and asparagus and cook for 3–4 minutes. Add the sweetcorn, 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.