Eggplant and Tofu Red Curry
Servings: 4
Calories: 575kcal
This Eggplant and Tofy Red Curry recipe is ideal when you want a deliciously fragrant, meat-free meal on the table in under 15 minutes. Here, eggplant (aubergine), tofu, broccoli and green beans are simmered in a sauce featuring red curry paste and coconut milk, then served on top of egg noodles.
Ingredients
- 200 g egg noodles
- 1 tbsp olive oil
- 1 large eggplant (aubergine), cut into bite-sized cubes
- 2 tbsp red curry paste
- 400 ml coconut milk
- 50 g frozen broccoli
- 50 g frozen green beans
- 500 g 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.
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Eggplant and Tofu Red Curry
Amount per Serving
Calories
575
% Daily Value*
Fat
34
g
52
%
Saturated Fat
20
g
125
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
7
g
Cholesterol
42
mg
14
%
Sodium
35
mg
2
%
Potassium
660
mg
19
%
Carbohydrates
51
g
17
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
22
g
44
%
Vitamin A
1819
IU
36
%
Vitamin C
17
mg
21
%
Calcium
226
mg
23
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
