Name: Eggplant and Tofu Red Curry
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4
Ingredients: 200g egg noodles; 1 tbsp olive oil; 1 large eggplant, cut into bite-sized cubes; 2 tbsp red curry paste; 400ml can of coconut milk; ½ cup frozen broccoli; ½ cup frozen green beans; 500g regular tofu, drained and cut into cubes; Fried shallots to serve (optional)

Instructions

Cook the egg noodles as per the packet instructions, less 1 minute. Rinse with cold water.
Heat the oil in a large skillet on 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. Bring to a boil. Add the frozen broccoli and green beans. Cook for 5 minutes until the eggplant is soft and the remaining vegetables are cooked through.
Add the tofu and cook for a further 2 minutes.
Serve topped on egg noodles, sprinkled with fried shallots if using.

Notes

MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Eggplant and Tofu Red Curry