Thai Green Tofu Curry with Baby Aubergine

Ingredients

• 400 g firm tofu
• 400 ml coconut milk
• 3 tbsp Thai green curry paste
• 300 g baby aubergines
• 100 g fresh spinach
• 200 ml vegetable stock
• 2 tbsp soy sauce
• 20 g fresh basil leaves
• 2 tbsp coconut oil

Method

1. 1

   Press the tofu between sheets of kitchen paper for 10 minutes, then cut into 2 cm cubes. Fry in coconut oil over high heat for 5 minutes until golden. Remove and set aside.

2. 2

   In the same pan, fry the green curry paste for 2 minutes until fragrant. Pour in half the coconut milk and stir vigorously until the paste is fully incorporated.

3. 3

   Add the quartered baby aubergines and cook for 4 minutes, then pour in the remaining coconut milk and vegetable stock.

4. 4

   Simmer for 8 minutes until the aubergines are tender, then return the tofu to the pan.

5. 5

   Stir in the soy sauce and spinach leaves, cooking for 1 minute until wilted.

6. 6

   Remove from the heat, scatter over the basil leaves, and serve immediately with jasmine rice.