Tofu Raisukaree Curry (VG) from Spinning Plates

1 tablespoon groundnut or vegetable oil, plus an extra splash

1 red onion, sliced

2 peppers (any colour), cored, deseeded and chopped

280g (10oz) firm tofu, cubed

200ml (7fl oz) veg stock

400ml (14fl oz) can coconut milk, or use 100g (3.oz) coconut cream (in a block) dissolved in 400ml (14fl oz) hot water

100g (3.oz) sugar snap peas or mangetout

6 spring onions, trimmed and cut into 5cm (2 inch) pieces

For the paste

3 garlic cloves

2 lemon grass stalks, trimmed and chopped

15g (1/2.oz) fresh coriander

5cm (2 inch) piece of fresh root ginger, peeled

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon hot smoked paprika

2 teaspoons honey or agave nectar

3 tablespoons soy sauce or tamari

1 tablespoon groundnut or vegetable oil

Juice of 1 lime

To serve

Cooked rice

Sesame seeds

Coriander leaves

1 red chilli, thinly sliced or chopped (optional – for extra heat)

Lime wedges

Blitz all the paste ingredients together in a blender. Set aside.

Heat a wok or deep frying pan until hot, then add the oil and the red onion and cook for 1 minute on a high heat before adding the peppers. Cook for just 2 minutes then transfer the onion and pepper mixture to a plate and set aside.

Colour the tofu first in an extra splash of oil on a medium heat for about 5 minutes, then add the paste and cook for a minute.

Add the stock to the pan together with the coconut milk or dissolved coconut cream. Bring to a simmer, then allow to reduce for a couple of minutes. Add the sugar snap peas or mangetout, the spring onions and the onion/pepper mixture you set aside earlier. Simmer for 3 minutes, then serve with rice, sprinkled with sesame seeds, coriander leaves and chilli, if you like extra heat, and some lime wedges.