Vegetable coconut curry with coconut crusted tofu (vegan)

For the paste;

• 1 red chilli chopped 
   
• Large knob ginger peeled and sliced roughly 
   
• 4 garlic cloves 
   
• Juice 1/2 lime 
   
• Stalks of 1 bunch coriander 
   
• 1 tsp cumin seeds 
   
• 1 stick lemon grass bashed 
   
• 1 bunch spring onions chopped roughly 
   
• 1 tsp fresh turmeric or 1 tsp ground 
   
• 2 tsp coconut sugar 
   
• 2 tbsp soy or tamari 
   
• 3 tbsp rapeseed oil 
  For the curry;
   
• 1 can coconut milk 
   
• 250ml water 
   
• 1/2 Broccoli broken up into florets 
   
• Handful sugar snaps sliced 
   
• Handful green beans sliced 
   
• Handful asparagus sliced a bit 
   
• 15 mushrooms sliced 
   
• 1/2 aubergine sliced 
   
• Handful cherry tomatoes chopped in half 
   
• 1- 2 tbsp peanut butter

• 1 block extra firm tofu sliced into large slices of cubes

• 3 tbsp oats 
• 1 tsp salt
• 1/2 tsp cumin seeds
• 3 tbsp black sesame seeds
• 1/2 tsp coriander
• Black pepper
• Zest 1 lime
• 1/2 tsp chilli flakes
• 8 tbsp desiccated coconut

Batter mix; 

• 250ml almond milk
• Juice 1/2 lime
• Pinch salt
• 2 tbsp corn flour (corn starch) 
• 1 tsp apple cider vinegar 

Topping;

• Toasted peanuts
• Fresh coriander
• Red chillis