SpiceTheWorld

Breadcrumbs  | Vegan Chilli Con Carne | Lemon Lassi | Tofu Balti | Broccoli Korma | Bell Pepper Curry | Spicey Rice | Shami Kebab | Thai Green Tofu Curry  |

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Ingredients

2 Tablespoon Vegetable Oil

2 Tablespoon Green Curry Paste

1 Tablespoon Sugar

1 Garlic

1 Red Pepper

1 Lemon, chopped

3 Cm Ginger, chopped

800 Gram Firm Tofu, cubed

400 Millilitre Coconut Milk

8 Lime

1 Teaspoon Vegan Fish Sauce

1 Teaspoon Dark Soy Sauce

1 Coriander, finely chopped

1 Thai Pea Aubergine

1 Lime

Method

Heat the oil in a wok and add the curry paste and sugar.

Cook over a medium heat stirring constantly until the sugar has dissolved.

Add the garlic, red pepper, lemon grass and ginger.

Brown the tofu in the wok

Then stir in the coconut milk, lime leaves, fish sauce, soy sauce and coriander.

Place the lid on and allow it to simmer under a low heat for 25-30 minutes.

Stir in the pea aubergines and cook for 5-6 minutes until tender.

Squeeze in the lime juice to taste.

Serve the curry with basmati rice and a sprinkling of chopped coriander.

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