Ingredients

For the green-curry paste 1 stalk lemon grass, minced 1–2 green chillies, sliced 1 spring onion, sliced 4–5 cloves of garlic, roughly chopped 1 piece of ginger, roughly chopped ½ cup fresh coriander ½ cup fresh basil ½t ground cumin ½t black pepper ½t ground coriander 1T soy sauce 2T lime or lemon juice 1t brown sugar 3–4T coconut milk For the curry 2T olive oil 1 onion, sliced 250g mixed peppers, sliced into strips 250g mange tout 250g patty pans 250g green beans 2–3 cups vegetable stock 400g tofu, pressed for 5−8 minutes, cut into 6cm cubes vegetable oil, for frying 1 tin coconut milk 2 cups brown rice, boiled  

Method

To make the paste, place all of the ingredients in a blender and mix well. Slowly add the tablespoons of coconut milk to moisten the paste if necessary. For the curry, heat the olive oil in a deep pot. Add the paste mixture and fry it off until it releases an aroma (two to three minutes). Add the sliced onion and peppers and fry for another minute until tender. Then add the vegetables and vegetable stock, and cook until the veggies are tender. Deep fry the cut tofu in some vegetable oil until brown and crispy. Add the tofu and coconut milk to the curry just before serving and mix well. Serve over brown rice. SERVES 4 Recipes Misha Dhupelia of Conscious 108 Styling Leana Schoeman Photographs Graeme Wyllie This recipe originally appeared in HL November 2014   READ MORE: Quaff a little orange wine Ricotta, sweetcorn pancakes Calamari in chilli tomato