Tofu Massaman Curry

Meanwhile, drain the tofu and pat it dry with some kitchen roll. Chop the tofu into 2cm cubes. Trim the green beans and cut into thirds. Trim the carrot then slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press). Finely chop the peanuts or put them in a freezer bag and crush them with the bottom of a pan. Zest the lime and cut into wedges.

Heat a drizzle of oil in a large frying pan on a medium-high heat. Once hot, add the tofu and fry, stirring occasionally until browned all over, 6-7 mins. Add the carrot, stir-fry until it has started to soften, 3-4 mins. Then add the garlic, Thai spice and Massaman paste. Cook, stirring frequently, until fragrant, 1 minute.

Pour in the coconut milk, water for the curry (see ingredients for amount) and vegetable stock paste, stir to combine and bring to a simmer. Add in the green beans and allow the curry to cook uncovered, stirring occasionally until the sauce is slightly thickened and the beans are tender, 7-8 mins.

Remove the curry from the heat. TIP: Add a splash of water if it's a bit thick. Add a squeeze of lime juice, then taste the curry and season to taste with salt, pepper and more lime juice if needed.