1. Peel and grate the ginger, finely dice the garlic cloves and roughly chop the coriander leaves.

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   Using 1 tablespoon of oil fry the ginger and garlic in a pot until browned.

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   Add the green chilli, turmeric, garam masala and salt and mix for a few minutes. If it starts to stick add a splash of water.

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   Add the tinned tomatoes and half of the coriander leaves to the pot and simmer for around 5 minutes.

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   Once the tomatoes are reduced, add the coconut milk and simmer for 5 minutes.

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   Meanwhile wash and chop the green beans into 2 cm pieces.

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   In a separate pan heat 4 tablespoons oil and shallow fry the tofu cubes until golden brown on each side.

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   Add the tofu and green beans to the curry and simmer for a further 5 minutes.

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   Garnish with the remaining coriander leaves and almond flakes.

For more delicious recipes from Aman and Sandeep of The Nourish Kitchen visit them at www.thenourishkitchen.com

Photography and food styling by Amy Hiller