Thai green curry

1 aubergine, cut into chunks

2 courgettes, cut into chunks

handful of cherry tomatoes, halved

300g green beans

300g tenderstem broccoli

1 tin of coconut milk

150ml vegetable stock or water

1 tbsp soy sauce

1 tbsp fish sauce

lime wedges

fresh coriander leaves

brown basmati rice

For the paste:

4 garlic cloves, peeled

1 onion, roughly chopped

small handful of fresh coriander

small handful of basil

2 small green chillies, deseeded

thumb of ginger, peeled

2 lemongrass stalks, outer leaves removed and tops trimmed

1 tsp ground coriander

1 tsp ground cumin

juice and zest of 1 lime

sea salt