| Method:
1. In a large sauté pan heat the olive oil then add the
carrots, parsnips, onion, red pepper, mushrooms and garlic.
2. Cook until the vegetables are slightly caramelized.
3. Add the coconut milk, soy sauce, vinegar and curry paste and
mix together.
4. Add the rest of the vegetables and allow to heat completely.
5. Serve in a ring of Saffroned Basmati rice.
6. Garnish with chopped mint.
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