1.5 kg (3 lb) prepared vegetables, such as courgettes, peppers, squash, mushrooms and green beans
200 g (7 oz) can chopped tomatoes
400 ml (14 fl oz) can reduced-fat coconut milk
2 tablespoons chopped coriander
Heat the oil in a large saucepan, add the onion and garlic and fry for 2 minutes. Stir in the curry paste and fry for a further 1 minute.
Add the vegetables and fry for 2–3 minutes, stirring occasionally, then add the tomatoes and coconut milk. Stir well and bring to the boil, then reduce the heat and simmer for 12–15 minutes or until the vegetables are tender. Stir in the coriander and serve.