Tofu and Eggplant Green Curry
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.
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Serves
10
Prep
15 mins
Cook
15 mins
Total Time
30 mins
Dietary
GF, DF, V, VEG
Ingredients:
- 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
Method:
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 until crispy. Set aside.
4. Combine all ingredients for the curry paste in a food processor and pulse until smooth.
5. Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
6. Add in vegetable stock into the pan to deglaze.
7. Add in coconut cream and eggplant. Cook until the eggplant is tender.
8. Add in tofu and heat for about a minute.
9. Season to taste with salt or fish sauce.
10. Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
