Lentil, tofu & bean red curry

Cut tofu into 2cm pieces. Heat a wok or deep non-stick frying pan over medium-high heat. Add 1 teaspoon of oil and the tofu. Cook for 4 minutes, turning until golden all over. Remove to a plate.

Add remaining oil with onion and mushrooms, cook, stirring often for 3 minutes until they start to soften and brown. Mix the curry paste with ¼ cup (60ml) of the stock and add to the wok. Cook for 2 minutes, stirring constantly, until aromatic.

Add the carrot and remaining stock, bring to a simmer. Cover and simmer for 5 minutes or until carrot is tender.Add beans, lentils and tofu. Allow to simmer, uncovered for 3 minutes, until tofu is warmed through and sauce thickened slightly. Remove from the heat, scatter over coriander. Serve with lime.

SLOW COOKER TIP: Add the onion, mushrooms, curry paste, stock and carrot to the slow cooker and stir well to combine. Cook on low for 4 to 5 hours or high  for 2 to 3 hours until the vegetables are tender and flavours develop. Add the green beans and lentils during the final 30 to 40 minutes of cooking. For the best texture, lightly pan-fry the tofu first as directed, then stir it into the curry during the final 15 to 20 minutes so it warms through without breaking apart. Scatter with coriander and serve with lime wedges just before serving.