Step 1

Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.

Step 2

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.

Step 3

Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.

Step 4

Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.