Heat the peanut oil in a large heavy-based saucepan over medium heat. Add the tofu, mustard seeds and turmeric and cook, gently stirring occasionally, for 2–3 minutes, until the tofu is well coated and lightly browned. Remove the tofu from the pan and set aside. 

Add the onion to the pan and cook, stirring occasionally, for 2–3 minutes, or until just tender. Add the garlic, ginger and curry powder and cook, stirring, for 1–2 minutes, until fragrant. 

Add a little of the stock and stir to deglaze the pan and loosen any tasty bits stuck to the bottom. Add the pumpkin, carrot and remaining stock and bring to a simmer. Cover and cook for 10 minutes. Stir in the cauliflower and snake beans then cover again and cook for a further 8 minutes. 

Stir in the coconut milk and return the tofu to the pan, resting it on top of the vegetable mixture. Cook for a final 5 minutes, or until the tofu is heated through and all the vegetables are tender. 

Serve scattered with cashews, pumpkin seeds and coriander