Thai Aubergine and Tofu Jungle Curry

Ingredients

• 400 g firm tofu, pressed and cubed
• 300 g Thai pea aubergines or regular aubergine, diced
• 2 tbsp gluten-free Thai red curry paste
• 400 ml vegetable stock (gluten-free)
• 2 tbsp gluten-free soy sauce (tamari)
• 20 g galangal or ginger, sliced
• 1 lemongrass stalk, bruised
• 2 tbsp vegetable oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat the oil in a wok, add the curry paste, galangal and lemongrass and fry for 2 minutes.

3. 3

   Add the tofu and fry until lightly golden on each side, about 3 minutes.

4. 4

   Add the aubergine and stir to coat in the paste, then pour in the stock.

5. 5

   Simmer for 15 minutes until the aubergine is completely soft.

6. 6

   Season with tamari, discard the lemongrass and serve with jasmine rice.