• 450 g (1 lb) firm, fresh beancurd
• 225 g (8 oz) carrots, peeled
• 110 g (4 oz) potatoes, peeled
• 2 stalks fresh lemongrass
• 400 ml (14 fl oz) groundnut (peanut) oil
• 110 g (4 oz) chopped onions
• 2 tablespoons coarsely chopped garlic
• 3 tablespoons thinly sliced shallots
• 400 ml (14 fl oz) tinned coconut milk
• 2 tablespoons fish sauce or light soy sauce
• 2 tablespoons Thai red curry paste
• ½ teaspoon freshly ground black pepper
• 2 teaspoons sugar
• 1 teaspoon cumin seeds
• 110 g (4 oz) cauliflower florets
• 110 g (4 oz) frozen peas
• 2 tablespoons lime juice
• 3 tablespoons roasted peanuts, crushed

Garnish

• handful fresh coriander sprigs

Drain the beancurd, then continue to drain set on kitchen paper for 15 minutes. Cut into 2.5 cm (1 in) pieces.

Cut the carrots on the diagonal into 2.5 cm (1 in) slices. Cut the potatoes into 2.5 cm (1 in) pieces. Peel the lemongrass to the tender whitish centre, crush with flat of a knife, then cut into 7.5 cm (3 in) pieces.

Heat the oil in a wok until it is hot and deep-fry the beancurd in two batches. When each batch is lightly browned, remove and drain well on kitchen paper.

Drain off all but 1½ tablespoons of oil from the wok, reheat it and, when it is hot, add the lemongrass, onions, garlic and shallots and stir-fry for 2 minutes. Add the carrots and potatoes and stir-fry for 2 minutes. Add the coconut milk, fish sauce, curry paste, pepper, sugar and cumin seeds, reduce the heat, cover and simmer for 5 minutes. Return the beancurd to the wok, add the cauliflower, cover and cook for 3 minutes. Add the peas and cook for 1 minute more. Finally, stir in the lime juice and peanuts. Garnish with the coriander and serve at once.