Occasionally, my husband and I enjoy a meal just for us. This vegetarian Eggplant and Tofu Red Curry is perfect because I can have it on the table with a glass of wine in under 15 minutes! With just a handful of ingredients and minimal prep time, you can have a flavourful, satisfying dinner on nights when you’re low on time and energy. Tender eggplant (aubergine) and tofu are simmered in a fragrant red curry sauce made with coconut milk and red curry paste. Serve over a bed of egg noodles and top with crispy-fried shallots to add texture.
Can you make Eggplant and Tofu Red Curry ahead of time?
You can refrigerate Eggplant and Tofu Red Curry for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
Is Eggplant and Tofu Red Curry suitable for leftovers?
You can refrigerate leftover Eggplant and Tofu Red Curry for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
Eggplant and Tofu Red Curry
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Ingredients
- 200 g (7 oz) egg noodles
- 1 tbsp olive oil
- 1 large eggplant (aubergine), cut into bite-sized cubes
- 2 tbsp red curry paste
- 400 ml (13½ fl oz) coconut milk
- 50 g (1¾ oz) frozen broccoli
- 50 g (1¾ oz) frozen green beans
- 500 g (1 lb) regular tofu, drained and cut into cubes
- Store-bought crispy-fried shallots, to serve (optional)
Instructions
- Cook the egg noodles as per the packet instructions, minus 1 minute. Rinse with cold water.
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the eggplant and cook for 2–3 minutes until it starts to soften and brown.
- Add the red curry paste and cook for 30 seconds. Add the coconut milk and bring to the boil.
- Add the frozen broccoli and green beans. Cook for 5 minutes until the eggplant is soft and the beans are cooked through.
- Add the tofu and cook for a further 2 minutes.
- Serve on top of egg noodles, sprinkled with fried shallots, if using.
Nutrition information
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