Dry roast he coriander seeds and the peppercorn separately and then add it with the rest of the ingredients. Place them in a blender and grind it to a paste. You would not need any water when grinding. Traditionally all the ingredients are ground using a mortar and pestle, so if you like the chunky authentic paste, pound them in a mortar.

Steam all the vegetables (except the onions and bell pepper) until they are ¾th cooked and keep it aside.

Dry the tofu entirely; cube them and then shallow fry in about a teaspoon of oil. Drain it on a paper towel and keep it aside.

In a pan, heat 1 tablespoon of oil and add the sliced onions. Sauté until translucent.

Now add the bell peppers and fry it for about 5 mins. Add the green curry paste and fry it on low flame for about 5 mins.

Now add the coconut milk and cook the curry in it for about 10 mins in low flame. At this stage the curry would start turning aromatic.

Add the rest of the vegetables and cook them in the sauce for about 10 mins. Add a little bit of water if the curry appears to be too thick.

Once the vegetables are cooked, add the tofu and bring it to a slow boil.

Turn off the flame and garnish with basil leaves.

Serve hot with jasmine rice!