Red Coconut Vegetable Curry

Coconut curry with tofu, aubergine and Thai basil. Makes 3 servings.

34 min · Serves 3 · Vegan · ≈327 kcal per serving · ≈11 g protein

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Ingredients

• 300g plain tofu
• 400g coconut milk
• 250g aubergine
• 150g green pepper
• 6g garlic
• 10g fresh ginger
• 6g fresh red chilli
• 8g lemongrass
• 15g lime juice
• 12g fresh basil
• 3g salt

Method

1. Bruise lemongrass; fry with garlic, ginger and chilli in a little coconut cream 2 minutes.
2. Add remaining coconut milk, tofu, vegetables and salt; simmer 15 minutes until aubergine is tender.
3. Finish with lime and torn basil off the heat.

Contains: soy.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.