Tofu and Eggplant Green Curry

August 25, 2017

This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It’s actually that good you could eat it all yourself, over a few days of course.

600g/21oz firm tofu
400g/14oz eggplant/aubergine
100g/3.5oz shallots
400ml/14fl oz coconut cream
100ml/3.5fl oz vegetable stock
Cornstarch for dusting – about 50g/2oz
Cayenne pepper – about 1/2 tsp
Fresh basil leaves – personal preference
Red thai chilis - personal preference
Vegetable oil – 15ml/0.5fl oz for a non-stick pan

For the Curry Paste

1 bunch fresh cilantro/coriander – about 25g
2 stalks lemongrass
4 pieces green jalapeno peppers - or personal preference
2 pieces shallots
6 cloves garlic
2 limes, juice

1. Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside. 2. Slice shallots into thin rings. Season with salt and cayenne pepper. 3. Lightly dust with cornstarch and fry...
See the full directions on my site

Nutritions

Calories
44

Sodium
192mg
8% DV

Fat
1g
2% DV

Protein
1g
2% DV

Carbs
7g
2% DV

Fiber
1g
5% DV