Tofu, aubergine and spring green curry
This is a curry that I shared on instagram last week. It was one that I made up on the spot, so I didn’t take notes about quantities, so I’ve tried to estimate them here for you. Let me know if something doesn’t seem right when you try to cook it :)
Takes approx. 30 minutes to cook
1 tbsp. rapeseed oil
½ white onion, finely chopped
Thumb size fresh ginger, finely chopped
2 heaped teaspoons Curry paste (I used a rogan josh paste)
Tofu approx. 280g, cut into 2cm cubes
2 handfuls of sliced spring greens or spinach
1 aubergine, cut into 1cm pieces
3 tbsp. Creamed coconut (I use a jar that I place in a jug of hot water to melt before I use it. You could use a 160ml tin of coconut cream).
200g brown basmati rice, cooked as per packet instructions
Coriander (to garnish)
Salt you cut aubergine by sprinkling with salt and leaving in a colander with a plate on top. This will draw out the bitter juices.
Cut tofu into 2 cm pieces and spread on baking tray. Drizzle with rapeseed oil and bake tofu in oven at 180C for 15-20 minutes until golden.
Put your rice onto cook.
Meanwhile add 1 tbsp. of rapeseed oil to a wide heavy bottomed pan and heat. Add onion and fry for 3 minutes, then add ginger and fry for 2 more minutes. Add curry paste and fry for a further 1 minute.
Rinse the aubergine and dry in a clean tea towel. Add aubergine and creamed coconut to the pan with enough water to loosen the coconut and help the aubergine cook (approx. 100ml).
Once tofu golden, add it to the pan along with the spring greens or spinach and stir to mix.
Leave to simmer on a low heat until aubergine cooked through. Adding more water as necessary to keep it looking saucy.
If the sauce is too runny increase heat for 2 minutes at the end to reduce the liquid.
Serve with the rice and garnish with coriander.
I also served mine with these homemade chapatis following this recipe: https://www.bbcgoodfood.com/recipes/3095674/chapatis