Eggplant and Tofu Curry 🍆

Name: Eggplant and Tofu Curry
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz extra-firm tofu; 1 large eggplant; 1 can coconut milk; 3 tablespoons red curry paste; 1 tablespoon soy sauce; 1 tablespoon palm sugar; 2 kaffir lime leaves; 1 cup bell peppers; fresh basil for garnish

Soft eggplant and silky tofu in aromatic red curry, a vegetarian showstopper with unexpected depth.

30 min · Comfortable · 340 cal · 14g protein · $2.30/serving · Thai

Vegetarian Comfort Food Spicy

30minutes

4servings

340calories

14gprotein

$2.30per serving

Ingredients (serves 4)

14 oz extra-firm tofu
1 large eggplant
1 can coconut milk
3 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon palm sugar
2 kaffir lime leaves
1 cup bell peppers
fresh basil for garnish

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Instructions

1
Press tofu and cut into cubes. Peel eggplant and cut into 1-inch chunks. Slice bell peppers.
2
Heat 1 tablespoon oil in a large pot over medium heat. Stir in curry paste and cook for 1 minute.
3
Add eggplant and cook for 5 minutes, stirring occasionally.
4
Pour in coconut milk, soy sauce, palm sugar, and lime leaves. Simmer for 10 minutes until eggplant is very tender.
5
Gently add tofu cubes and bell peppers. Simmer for 4 minutes.
6
Tear fresh basil over the top and serve over jasmine rice.