Vegan Thai green curry

Ingredients

• 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

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