• 2 large carrots
• 1 head of brocolli
• 1 eggplant
• 1 zucchini
• 2 large onions
• 2 large bell peppers

• 2 cans coconut milk
• 3 tbsp green curry paste
• 1/2 puck palm sugar
• 2 tbsp soy sauce
• 2 tbsp mushroom sauce
• 2 tbsp tahini
• juice of 1/2 lemon
• 1 vegetable bouillon cube
• 1/2 cup thai basil leaves, roughly chopped
• 1/4 cup kaffir lime leaves, whole

Chop the vegetables into bite sized chunks. Broccoli, carrot and eggplant should be sliced thinner so they're not undercooked. In a wok, stir fry each batch of vegetables separately and reserve.

In a large pot, combine a few tablespoons of the solid part of the coconut milk with curry paste and cook for a few minutes. Add rest of sauce ingredients and cook 3 minutes. Add vegetables, stir well, and cook 5 minutes more.

Mix in lemon juice and thai basil leaves. Adjust seasoning and serve over rice.