If eating with rice, place your rice of choice onto boil
Start by heating a generous glug of coconut oil or olive oil olive oil in a pan then adding the spices and lemongrass to heat through (this helps release the aroma and flavour)
Add diced pepper, courgette, chilli and ginger in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
After the garlic has fried (should only take around 1-2 minutes) add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
Allow to simmer for around 3 minutes before adding the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 4-5 minutes until softened, season with a generous pinch of salt
Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
Serve with the drained rice and enjoy!