Crispy baked tofu
Try our recipe for crispy baked tofu. This versatile, protein-rich ingredient is given the crisp factor with our foolproof method
Put the curry paste ingredients, reserving a few of the coriander leaves to garnish, into a blender and whizz with a splash of water to a fine paste.
Heat the oil in a wide pan over a medium heat and fry the onion for 5 mins until softened. Add the mushrooms and fry for another 5 mins. Stir in the curry paste and fry for 5 mins until fragrant.
Stir in the greens, corn, chickpeas and coconut milk, then half fill a tin with water and add to the pan. Bring to a simmer, cook for 15 mins until the greens are tender, then season and squeeze in the lime juice. Top with the reserved coriander leaves and serve with rice.