Tofu and chickpea coconut curry

Instructions

1 Spray a frying pan with oil and set over a medium heat. Add onions and cook until softened and lightly golden.

2 Stir curry powder into onions. Cook for a further 2 minutes.

3 Add tofu and toss to coat with the curry spices. Cook for 2 minutes. Add coconut milk, ½ cup water and chickpeas. Simmer for 5 minutes, covered. Mix cornflour with a little of the sauce to make a paste and then stir into the pan. Cook, stirring, until sauce has thickened.

4 Add veges and coriander and cook for a final 5 minutes, stirring occasionally.

5 Meanwhile, in a large bowl, place noodles and pour over boiling water to cover. Leave for 5 minutes, then drain.

6 To serve, divide noodles and curry among 4 bowls. Sprinkle with extra coriander and lime, if desired.