Tofu And Eggplant Green Curry Recipe

Name: Tofu And Eggplant Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 grams firm tofu; 400 grams eggplant/aubergine; 100 grams shallots; 400 milliliters coconut cream; 100 milliliters vegetable stock; 50 grams Cornstarch for dusting; 1/2 teaspoon Cayenne pepper; 1 piece Fresh basil leaves; 1 piece Red thai chilis; 15 milliliters Vegetable oil; For the Curry Paste; 25 grams bunch fresh cilantro/coriander; 2 pieces stalks lemongrass; 4 pieces green jalapeno peppers - or personal preference; 2 pieces shallots; 6 pieces cloves garlic; 2 pieces limes, juice

Servings: persons

600 grams firm tofu
400 grams eggplant/aubergine
100 grams shallots
400 milliliters coconut cream
100 milliliters vegetable stock
50 grams Cornstarch for dusting
1/2 teaspoon Cayenne pepper
1 piece Fresh basil leaves
1 piece Red thai chilis
15 milliliters Vegetable oil
For the Curry Paste
25 grams bunch fresh cilantro/coriander
2 pieces stalks lemongrass
4 pieces green jalapeno peppers - or personal preference
2 pieces shallots
6 pieces cloves garlic
2 pieces limes, juice

1
Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
2
Slice shallots into thin rings. Season with salt and cayenne pepper.
3
Lightly dust with cornstarch and fry until crispy. Set aside.
4
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
5
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
6
Add in vegetable stock into the pan to deglaze.
7
Add in coconut cream and eggplant. Cook until the eggplant is tender.
8
Add in tofu and heat for about a minute.
9
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 600 grams firm tofu, 400 grams eggplant/aubergine, 100 grams shallots, 400 milliliters coconut cream, and more.

Yes, Tofu And Eggplant Green Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu And Eggplant Green Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions