Step 1

To make the spice paste, process the onion, garlic, chilli, coriander, cumin and turmeric in a food processor until a smooth paste forms.

Step 2

Heat oil in a wok or large saucepan over medium heat. Cook the spice paste, stirring, for 3 minutes or until aromatic. Add the coconut milk, stock, bay leaves and lemon grass. Reduce heat to low. Simmer for 15 minutes or until slightly reduced.

Step 3

Add the cauliflower, tofu and beans. Cook for 5 minutes or until the vegetables are tender crisp. Add the sugar and stir until combined.