Délicieux, vibrant and healthy. Broccoli is a good source of calcium and along with the sugar snap peas make this a nutrient packed meal.

Ingrédients pour 2

For the sauce

un oignon, dés

huile végétale

un un pouce (2 et un 1/2cm) morceau de gingembre, haché

2 gousses d'ail, haché

2 piments rouges, haché

2 teaspoons of good Thai basil and galangal paste

half a teaspoon of turmeric

sel et poivre

une bonne giclée (or a tablespoon) de purée de tomates

un 400ml (14 once) boîte de lait de coco

un 400g (14 once) boîte de tomates hachées

2 teaspoons of agave nectar

200g (7 oz) broccoli, chopped into bite sized florets

150g (5 et un 1/2 oz) sugar snap peas

6 oignons de printemps, lavé, trimmed and sliced

For the tofu

rice to serve

Méthode

If serving with brown rice put that on to cook first (for tips on cooking riz brun click here)

Add a splash of oil to a large saucepan and sweat the chopped onion with a little salt for ten minutes or so until softened but not browned

Ajouter le gingembre, chillies and garlic, stir and fry for another three minutes

Add black pepper, tumeric and the two teaspoons of Thai paste and stir

Add a good squirt (about a tablespoon) of tomato puree and stir

Add the coconut milk, tomatoes and agave nectar and stir well. Let the mixture bubble away until reduced by up to half while the rice cooks.

Add the sliced spring onions just before serving, stir in.

In the meantime blanch the broccoli and sugar snaps in salted boiling water for three minutes before draining and immersing in iced water so they retain their vibrant green colour.

Mix the turmeric and cornflour together with a pinch of salt in a bowl. Coat the tofu strips in the mixture and fry for about five minutes on each side, until golden.

Serve the sauce with the vegetables with the tofu strips on top (and alongside the rice)