Tofu and vege satay curry

Instructions

1. In a pot cover rice with 1 1/2 cups water.  Cover pot and bring to the boil. Turn down to low and cook for 25 minutes until rice is tender and water is absorbed.
2. Meanwhile, in a small jug or bowl place peanut butter, curry powder, coconut milk and soy sauce and mix well with a fork. Set aside.
3. In a pan or wok heat 1 teaspoon of the sesame oil over a medium-high heat. Add spring onions and garlic and cook, stirring, for 1 minute. Add carrots and courgette and cook for 2 minutes. Add slaw and stir-fry briefly to combine. Remove from pan and set aside.
4. Add remaining teaspoon of sesame oil to pan. Add tofu and cook, stirring, until browned. Add veges back into pan, add coconut milk mixture and ½ cup water. Bring to a simmer and cook for a few minutes until curry sauce has thickened slightly. Add more water if necessary. Add coriander at last minute, then remove from heat.
5. Divide curry between 2 serving plates and serve with rice. Garnish with extra coriander and chilli, if desired.