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.

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

View the full recipe at MyNutriCounter →