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
Nutrition (per serving)
- Calories
- 519 kcal
- Protein
- 22.6 g
- Carbohydrate
- 65.1 g
- of which sugars
- 3.5 g
- Fat
- 16.5 g
- of which saturates
- 2.3 g
- Fibre
- 4.9 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Heat the oil in a wok, add the curry paste, galangal and lemongrass and fry for 2 minutes.
- 3
Add the tofu and fry until lightly golden on each side, about 3 minutes.
- 4
Add the aubergine and stir to coat in the paste, then pour in the stock.
- 5
Simmer for 15 minutes until the aubergine is completely soft.
- 6
Season with tamari, discard the lemongrass and serve with jasmine rice.
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