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Boil the potatoes in lightly salted water for 10 minutes, then drain.
Steam the squash, courgettes, cauliflower and beans for 10 minutes.
Heat a large wok, then add the curry paste and allow it to sizzle for one minute.
Add the passata and vegetable stock. Simmer for five minutes.
Fold in all the prepared vegetables and season to taste.
Simmer for 10 minutes, or until potato is cooked through.
Spoon into a dish and serve garnished with mint.
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