Another red curry this time with winter vegetables

I know it's spring, but I still feel the winter in the air. So what is more appropriate than cooking with some of these winter vegetables, including: parsnips (grown in Perth, Scotland), carrots, shiitake mushrooms (grown somewhere in the England) and sweet potatoes (from the USA). One of the supermarkets was also selling Tofu for half price. I bought four packets as the sell by date was very good. I like a bargain now and again.
The recipe is inspired by Nancie McDermott's book Real Vegetarian Thai, but as someone who likes to tamper with recipes I did not follow it to the book and have changed it with two ingredients,mainly tofu in place of wheat balls and shiitake in place of a winter squash.

D's not a fan of tofu, but he said he actually enjoyed it this way as the red curry sauce has penetrated well into it's texture.

Red curry with winter vegetables
Serve 4 generously
Ingredients
400ml can of unsweetened coconut milk
3 - 4 tablespoons of shop bought red curry paste
1 packet of tofu (250g), drained well and cut into cubes
200ml vegetable stock
1 tablespoon of soy or tamari sauce
500g of vegetables made up of parsnips; carrots; and sweet potatoes, peeled and chopped into even sized cubes, bare in mind that these vegetables cook at different so cut the cubes accordingly.
75g shiitake mushrooms, halved
Coriander leaves, chopped for garnish
Method
Spoon out 1/3 of coconut milk into a pan and bring to a gentle boil until it starts to release its fragrance, then add curry paste and cook for a few more minutes until it is well blended.

Add tofu cubes and parsnip and cook for 5 minutes. Then add the sweet potato and carrot cubes along with remaining coconut milk, vegetable stock and soy or tamari sauce. Stir well. Bring to a boil, then reduce to maintain gentle heat while winter veg are cooked through, but not mushy. This should take about 15 minutes

A couple of minutes before the dish is ready add the shiittake mushroom and stir thoroughly.

Remove from the heat and let it rest for 5 minutes, sprinkle with chopped coriander leaves and serve with plain boiled rice.