1 Spray a large deep non-stick frying pan with olive oil and set over a medium heat. Sauté the onions for 3–4 minutes, or until softened and lightly golden. Add curry powder; cook for a further 2 minutes, or until fragrant.
2 Add the tofu and toss to coat with curry spices. Cook for about 2 minutes. Add the coconut milk and the chickpeas with ½ cup of water. Simmer for 5 minutes, covered. Mix the cornflour with a little of the sauce to make a paste and then stir into the pan. Cook, stirring, until the sauce has thickened.
4 Add frozen vegetables and coriander and cook for a final 5 minutes, stirring occasionally.
5 Meanwhile, place noodles in a large bowl; pour over boiling water to cover. Leave noodles for 5 minutes, then drain.
6 To serve, divide the noodles and curry among serving bowls. Sprinkle with extra coriander and serve with lime wedges.