500 g (1 lb) butternut squash, peeled, deseeded and cut into chunks
2 red peppers, cored, deseeded and cut into chunks
175 g (6 oz) baby corn, halved
250 g (8 oz) cauliflower florets
2 tablespoons Thai green curry paste
2 x 400 g (13 oz) cans coconut milk
150 ml (1/4 pint) vegetable stock
175 g (6 oz) sugar snap peas
2 tablespoons cold water
1 tablespoon cornflour
4 tablespoons chopped fresh coriander
cooked Thai jasmine rice, to serve
Place the squash, red peppers, corn and cauliflower in a large, heavy-based saucepan, add the curry paste, coconut milk and stock and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 minutes until the vegetables are tender, adding the sugar snap peas for the final 5 minutes of cooking.
Blend the measurement water with the cornflour, add to the curry and cook, stirring constantly, until it thickens slightly. Stir in the coriander and serve with Thai Jasmine rice, if liked.