Slice the bell pepper.
Take cilantro leaves off their stalks, chop up the stalks finely.
Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.
Then add chopped cilantro stalks and stir fry for a couple of minutes.
Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce or vegetarian fish sauce substitute, mix to combine.
Add potatoes and chickpeas, turn the heat down and simmer covered for 10 minutes until potatoes are tender.
Add snow peas, tender stem broccoli and red bell pepper, continue cooking uncovered for 5-7 minutes. Taste your vegetables for doneness. They should be softer but still slightly crunchy and bright green.
Add chopped cilantro and squeeze lime juice from ½ lime over the curry.
Serve with rice.
*Note: This recipe uses spicy curry paste but if you use a mild one add ½ of minced chilli for some heat.