GREEN BEAN AND TOFU RED CURRY

Tofu is just right for curry recipes, as it soaks up all the spicy flavours so beautifully. This is a Thai-style curry and not too hot, but you can add more chilli if you like your food spicier. It’s easy to prepare and makes a perfect warming midweek supper. Curry paste is available in many food shops.

Serves 4

• 1tbsp coconut oil

• 3tbsp red curry paste

• 400ml tin of coconut milk

• 400g tin of chopped tomatoes

• 2 lime leaves

• 400g firm tofu, drained and cut into 1cm cubes

• 300g green beans, trimmed

• 1tsp coconut sugar or brown sugar

• 2½tbsp soy sauce or tamari

• Small handful of Thai basil, leaves only

• 1 red chilli, halved lengthways, deseeded and thinly sliced

• 2tsp lime juice

To serve

• Cooked rice

• Lime wedges

Put the coconut oil and curry paste into a large pan and place over a high heat. Cook for 1-2 minutes until fragrant, then add the coconut milk, chopped tomatoes, lime leaves and tofu. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.

Add the green beans, sugar, soy sauce and most of the Thai basil and chilli – set some aside for later. Simmer for another 5 minutes until the green beans are just cooked through, with a little bite remaining. Stir in the lime juice, then taste to check the seasoning. Add a little more soy sauce or lime juice if required.

Serve in bowls with cooked rice, the remaining Thai basil and chilli scattered over the top and lime wedges on the side.

BECAUSE MUM WAS SUCH A GREAT COOK, SHE HAD A WAY OF INFUSING EVERYTHING SHE MADE WITH SO MUCH FLAVOUR Mary McCartney