500 g dried rice vermicelli
olive or canola oil spray
1-2 tablespoons green curry paste
2 slender eggplants, cut into thick slices
1 zucchini, sliced
350 g firm tofu, cubed
375 ml CARNATION Light and Creamy Evaporated Milk
1 teaspoon coconut essence
1 cup MAGGI All Natural Vegetable Liquid Stock
300 g broccoli, cut into florets
1 cup fresh or frozen peas
200 g can bamboo shoots, drained
1 cup sliced mushrooms
1 tablespoon lime juice
1 tablespoons brown sugar
2 tablespoons fresh coriander leaves, plus extra, to garnish

Cook vermicelli according to packet instructions; drain well. Spray a nonstick wok or frying pan with oil and heat. Stirfry curry paste over medium heat for 1-2 minutes until fragrant. Add eggplant and zucchini and stirfry for 2 minutes. Add tofu, milk, coconut essence and stock; bring to the boil. Reduce heat and simmer uncovered, for 10 minutes. Add remaining ingredients except coriander for garnish. Cook for 5 minutes until vegetables are tender but still crisp. Serve curry over vermicelli in bowls, garnished with extra coriander.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4-6