Heat a splash of sesame oil in a wok. Add one packet of Sweetcorn medley and one packet of butternut, cauliflower and baby marrow mix to the wok. Fry for a few minutes, then remove from the pan and set aside. In the same wok, heat 1 T sesame oil, then add 2-3 T curry paste and stir until fragrant. Add 1 can of coconut milk, 1 T soya sauce, 1 T coconut palm sugar, lime zest and the juice of half a lime. Stir to combine. Simmer for a few minutes, then pour the sauce over the veggies and cook until tender, and the sauce begins to thicken. Serve with basmati rice, fresh basil and mint and toasted coconut flakes (optional). Enjoy!