Vegan Thai green curry

Get your kids helping out in the kitchen with this child-friendly vegan Thai green curry. With tofu and lots of veggies, it's full of flavour

200g baby potatoes, halved
100g green beans, trimmed and halved
1 tbsp rapeseed oil
1 garlic clove, finely sliced
1 tbsp Thai green curry paste (check the label to make sure it’s vegetarian/ vegan)
400g can light coconut milk
1 lime, zest pared in thick strips
80g sugar snap peas, halved lengthways
150g cherry tomatoes, halved
100g firm tofu, chopped into small cubes
small bunch coriander, chopped
200g jasmine rice, cooked following pack instructions

Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
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.
Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.