serves
5-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
5-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Paste
- ½ bunch kale, leaves removed from the stem
- Handful baby spinach
- 1 big thumb ginger
- 4 garlic cloves, peeled
- 5 lime leaves
- 5 long green chillies
- 30 ml coconut oil
Curry
- 50 ml coconut oil
- 2 long (banana) eggplant, cut into small bite-size rounds
- 300 g firm tofu, cut into bite-size cubes
- 400 ml coconut cream
- 500 ml vegetable stock
- 2 tbsp vegan fish sauce, or to taste
- 1-2 limes, juice only, plus wedges to serve
- ½ bunch fresh coriander
- Cooked rice, to serve
Serves: 5-6 with rice.
Instructions
- Place the kale, spinach, ginger, garlic, lime leaves, green chillies (seeds in or out, up to you) and coconut oil into a blender and blitz until smooth. If it isn’t blending, it might be because the ingredients are a little dry, so just add some of the stock (from the curry ingredients) to get the ball rolling.
- Add coconut oil to a hot wok or large pan over medium-high heat. Add curry paste and cook for a minute, then add the coconut cream and stir to combine. Add the stock and bring up to a boil.
- Add eggplant and tofu pieces to pan and cook uncovered, occasionally stirring, for 5-10 minutes.
- Once the eggplant has softened and the curry has thickened a little, add a pinch of salt, and the vegan fish sauce and stir to combine. Add fresh lime juice to taste and stir in a handful of roughly chopped coriander (leaves and thinner stalks).
- Serve with rice, a wedge of lime and a sprinkle of coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
