Put your water on to boil for your rice while you make the curry. The cooking time will depend on the type of rice you’re cooking but try to time it to be ready when the curry is cooked.
Heat the oil in a large saucepan and fry the onion for 2-3 minutes to soften.
Add the garlic, ginger and red Thai curry paste and fry for a further 2 minutes, until fragrant.
Add the soy sauce, coconut milk, stock, peanut butter, tomato paste, sugar and cauliflower and stir well.
Bring to a gentle simmer and cook for 10 minutes.
Add the mangetout, bell peppers, kale and black beans and cook for a further 3-4 minutes, or until the kale wilts and the other vegetables are tender.
Add the lime juice, salt and pepper and taste the curry, adjusting the seasonings if required.
Serve hot with boiled rice and sprinkled with chopped peanuts and chopped fresh coriander leaves.