Mild Veggie Curry

• 1 tbsp extra virgin olive oil
• 3 tbsp red curry paste
• 250 g green beans
• 1 sweet potato, chopped into bite size pieces
• 800 g chickpeas, tinned, drained, rinsed
• 400 ml coconut milk lite
• 500 ml vegetable stock, salt reduced
• 400 g satay tofu
• 500 g brown rice to serve