Thai red curry

A curry that brings a smile on our faces. A curry that has so much flavor that I need to prepare a huge pot and we finish it without any guilt. It’s a delight and I have sumptuous amount to satiate the tastebuds normally on a weekend.
INGREDIENTS
1 cup string beans
1 carrot cut into sticks
1/4 cauliflower florets
1 cup spinach
1 cup cabbage cubed
1 1/2 cup quartered mushrooms
200 gms cubed tofu
1/4 cup broccoli
1 cubed bell peppers
2 red onions cubed
2 spring onions
1/4 can tomato pulp
1/2 can coconut milk (100 gms)
4 tbsp Thai red curry paste
1/2 tsp chilli powder
Rind of 2 lemons
2 tbsp ginger, garlic and gr chilli crushed
Salt
2 tbsp oil
1 lemon

METHOD
1. Heat oil in a pot and fry ginger garlic chilli crushed.
2. Add Thai red curry paste and sauté.
3. Add the hard vegetables first and sauté.
4. Add tomato pulp, spices and salt and sauté.
5. Add other vegs when others cooked slightly.
6. Add some water and cover to cook.
7. Once vegs are cooked and coconut milk.
8. Add lemon juice and mix.
9. Serve with green chilli chopped in vinegar.