- 400 milliliters pureed tomatoes
- 1 teaspoon green Curry
- ½ teaspoon ground ginger
- 5 Lemon leaves
- 200 milliliters Vegetable broth
- 400 grams Pumpkin
- 2 Red Bell pepper
- 8 Baby corn cobs
- 6 Eggplant
- 8 Snow peas
- freshly ground peppers
- 2 tablespoons soy sauce
- 300 milliliters Coconut milk (unsweetened, canned)
- 1 handful small Water spinach (or spinach)
Rinse vegetables. Cut bell peppers in half, remove seeds and ribs. Trim baby corn, mini eggplant and snow peas. Cut all vegetables into bite-size pieces.
Add tomato to a pot, add curry, ginger, lemon leaves and vegetable broth, mix, add prepared vegetables (except spinach) and season with salt and pepper. Simmer for 10 minutes, then stir in coconut milk and season with soy sauce. Simmer for 2 minutes. Serve vegetable curry in bowls garnished with water spinach. Serve with jasmine rice if desired.