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

Engredyan pou 2

For the sauce

yon zonyon, diced

lwil oliv legim

yon pous youn (2 ak yon 1 / 2cm) moso nan jenjanm, koupe

2 dan nan lay, koupe

2 piman wouj, koupe

2 teaspoons of good Thai basil and galangal paste

half a teaspoon of turmeric

sèl ak pwav

yon enjekte bon (or a tablespoon) nan pure tomat

a 400ml (14 ons) can of coconut milk

yon 400g (14 ons) can of chopped tomatoes

2 ti kiyè luil nan agav Nectar

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

150g (5 ak yon 1/2 ons) sugar snap peas

6 zonyon sezon prentan, washed, trimmed and sliced

Pou tofou a

rice to serve

Metòd

If serving with brown rice put that on to cook first (for tips on cooking brown rice 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

Add the ginger, 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)