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.
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.
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.
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