Thai Green Veggie Curry

1. Cook the potatoes in boiling water for 8 minutes.

2. Add the green beans and sugar snap peas to the potatoes and cook for another 3 minutes.

3. Drain the potatoes and beans.

4. Heat the rapeseed oil in a wok/non stick frying pan.

5. Add the minced garlic and cook for 1 minute, then add the curry paste and cook for another minute.

6. Pour in the coconut milk and sir through.

7. Bring the coconut milk to a simmer, then add the lime zest, tofu and tomatoes.

8. Now add the potatoes, beans and sugar snap peas and cook for 1 minute.

9. Simmer for 5 minutes.

10. Cut the lime in half and squeeze the juice into the pan and stir in the coriander.

11. Serve with your rice.