1 tbsp olive oil
1 onion, chopped
1 tbsp Thai green curry paste
500ml vegetable stock
400ml coconut milk
Selection of 6 vegetables in season (eg: half a butternut or other squash, 1 medium courgette, 2 carrots, 150g broccoli, 150g cauliflower, 1 red or green pepper, 1 small aubergine, 1 medium sweet potato)
2 chillies (more if you like it hotter)
salt
handful of fresh coriander leaves

Heat the oil in a large pan, add the onions and cubed aubergine, and cook gently adding extra oil if necessary until soft.

Add the green curry paste and cook for a few minutes.

Add the stock and bring to the boil.

Add the carrots and sweet potato and simmer for 10 minutes.

Meanwhile, chop the broccoli and cauliflower into florets, slice the courgettes, pepper and chillies, and add these to the stock with the coconut milk - don't let it boil or it will separate.

Simmer for 15 minutes or until the vegetables are cooked.

Garnish with roughly chopped coriander leaves, and serve with brown basmati or jasmine rice.

Almost any vegetable can be used in this dish: baby sweetcorns add crunch and colour, while mushrooms add a smoother texture and flavour. Avoid beans and sweet peas if you are legume free or on the Best Bet Diet.