Enjoy an explosion of flavours with this delicious Thai tofu curry.
Heat a little olive oil or coconut oil in a pan and add the onion, garlic, ginger, spices, red chilli and lemongrass (chop the ends off, bash with the side of a knife and slice down the middle from top to bottom flavour) and fry together for a couple of minutes.
Add the tofu, broccoli, pepper and fry for a further minute, then add the chickpeas, coconut milk and tamari and stir. Cook on a medium heat for around 8-10 minutes.
Finally add the basil, mangetout and spinach, wilt down, then serve (removing the lemongrass stalk).
TIP: Serve with brown rice, quinoa or just serve in a bowl on its own.