Vegan Thai Green Curry

Ingredients

• 200 g baby potatoes , halved
• 100 g frozen green beans , trimmed and halved
• 1 tbsp oil
• 1 garlic clove , finely sliced
• 1 tbsp Thai green curry paste
• 400 g coconut milk
• 1 lime , zest pared in thick strips
• 80 g sugar snap peas , halved lengthways
• 150 g cheery tomatoes , halved
• 100 g firm tofu , chopped into small cubes
• Small bunch coriander , chopped
• 200 g jasmine rice , cooked following pack instructions

Steps

1. Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
2. Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest, and gently bubble for 5 mins to thicken the sauce a little.
3. Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
4. Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.