Wednesday, 8 November 2023 / Topics:
Ingredients: (Serves 4)
2 large eggplants, trimmed and cut into thick rounds
2 tablespoons olive oil, plus 2 tablespoons extra
1 tablespoon ground coriander
Pinch of salt
400mL tin reduced-fat coconut milk
250mL reduced-salt vegetable stock
1 tablespoon reduced-salt soy sauce
2 teaspoons brown sugar
300g firm tofu, cut into cubes
1 bunch of bok choy, quartered
1 lime, cut into wedges
2 cups steamed basmati rice, to serve
For the green curry paste:
½ bunch of coriander, use stems and roots (reserve leaves for garnish)
2 lemongrass stems (pale part), chopped
4 long green chillies, seeds removed, chopped
4 garlic cloves, chopped
thumb-sized piece of piece ginger, chopped
2 shallots, chopped
1 teaspoon ground cumin
Method:
- Preheat oven to 200°C (fan-forced). Toss eggplant with two tablespoons oil, ground coriander and a pinch salt until evenly coated. Arrange on a lined baking tray and roast, turning halfway through cooking, for 15- 20 minutes or until tender and golden brown.
- To prepare green curry paste, combine all ingredients in a small food processor and blitz until smooth. Heat remaining two tablespoons oil in a large frypan over medium heat. Cook curry paste for 2-3 minutes or until fragrant. Stir through coconut milk, vegetable stock, soy sauce and brown sugar and bring to the boil. Add tofu and bok choy and cook for 2-3 minutes or until sauce is slightly thickened and reduced.
- Divide rice and roasted eggplant between serving bowls, before spooning over curry. Garnish with coriander leaves and serve with lime wedges.
