Vegetable and tofu curry

1 large oinon, roughly chopped
2 garlic cloves
1 long red chilli, seeded
2 tbsp cumin
1 tbsp garam masala
1 tbsp ground coriander
1 tsp turmeric
1/4 cup peanut oil
2 large vine ripened tomatoes, chopped
1 cup vegetable stock
375ml coconut flavoured evaporated milk
500g sweet potato
200g green beans, trimmed
375g tofu, cubed

1. In a food processor, place oinon, garlic, chilli, cumin, garam masala, coriander, turmeric and 2 tblsp of peanut oil and process until mixture forms a paste. Heat remaining oil in a large heavy based pan over a medium heat. Add paste and cook, stirring for 1 min until fragrant.
2. Add tomatoes and stock and stir until combined. Bring to a simmer and cook for 10 mins until reduced slightly. Add coconut milk and sweet potato and cook for a further 10 min until sweet potato is tender. Do not boil or milk will seperate.
3. Stir in beans and tofu and stir gently. Cook for 5 mins until beans are cooked. Serve immediately with steamed rice.