Thai Vegetable Curry

Peel the shallots and chop roughly. Top and tail the beans and cut into approximately 3 cm lengths. Blanch in a little boiling, salted water for 8-10 minutes, then take out with a slotted spoon, put into a sieve and refresh in ice-cold water. Drain well. Put the soya bean sprouts into a sieve, pour boiling water over them, then refresh in ice-cold water and drain.

Peel the sweet potatoes. Wash the pumpkin or squash, remove the seeds and cut both into approximately 2 cm cubes. Shred the cabbage, rinse and drain. Wash, deseed and dice the tomatoes. Trim the chilli, wash inside and out and chop finely.

Heat the oil in a wok or frying pan and stir-fry the shallots. Add the sweet potatoes, pumpkin, cabbage, chilli and kaffir lime leaves and stir-fry for about 5 minutes. Then add the diced tomato, coconut milk and stock. Stir in the sugar and simmer gently for 15-25 minutes, or until all the vegetables are cooked. Wash and trim the spring onions and cut into thin rings.