Green tofu and vegetable curry

Ingredients

For 5 servings.

• 4–5 tbsp vegan green curry paste
• 5 garlic cloves
• 2.5 cm ginger
• 2 lemongrass stalks
• 400 g firm tofu
• 1½ tsp sea salt for the water
• 600 ml coconut milk
• 8 makrut lime leaves
• 1 tbsp coconut sugar
• 1½ tbsp soy sauce
• 240 ml vegan vegetable stock
• 1 Chinese or Japanese aubergine
• 1 red pepper
• 18 g Thai basil
• Cooked brown rice for 5 people
• Red chilli to serve, optional

Step-by-step method

1. Chop garlic, ginger and the tender lemongrass centres. Dice the tofu and cut the vegetables.
2. Bring salted water to a boil, add tofu and cook for 2 minutes after it returns to the boil. Drain gently.
3. Heat 4 tbsp coconut milk in a saucepan for 2 minutes. Add curry paste, garlic, ginger and lemongrass and stir-fry for 3 minutes.
4. Add the remaining coconut milk, lime leaves, sugar and soy sauce. Simmer briskly for 3–4 minutes.
5. Add tofu, aubergine, pepper and stock. Partly cover and cook for 6–8 minutes until the vegetables are tender but intact.
6. Remove the lime leaves and stir in basil. Adjust seasoning and serve with cooked brown rice and optional chilli.