Heat oil in a non-stick pan, add red curry paste and bhuna masala and saute.
Slice lemon grass root and add to the pan. Add mushrooms, carrots, corn and baby corns and mix well.
Add 1 cup water, cover and cook. Cut tofu into ½ inch triangles and add to the pan. Add broccoli florets and mix. Cook for 2-3 minutes.
Add coconut milk and mix. Tear and basil leaves and mix well. Put into a serving bowl and serve hot.