Quick chickpea and tofu curry

1 Place the frozen vegetables in a microwave-safe bowl and microwave on a medium heat for 5—6 minutes until defrosted.

2 Meanwhile heat oil in a large non-stick frying pan and cook the onion and garlic for 1—2 minutes. Add the tofu, chickpeas and curry paste and fry for a further 2—3 minutes before adding the sugar, tomatoes and defrosted veges. Simmer for 8—10 minutes until the sauce thickens. Add more water for a thinner sauce.

3 Cook the rice according to packet instructions. Serve curry with a couple of tablespoons of rice and top with cashews. Garnish with coriander.