Tofu and Aubergine Green Curry Using Coconut Milk

Serves: 4

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• 1 tbsp. Lucy Bee Coconut Oil
• 1 medium aubergine, cubed
• 1 garlic clove, minced
• 1 thumb-sized piece of ginger, peeled
• 1 small cauliflower, cut into florets
• 280g firm tofu
• 2 carrots, sliced, ribbons or chopped
• 400ml tin of coconut milk
• 200ml water
• 3 large handfuls of kale
• 1 ½ tbsp. Thai green curry paste
• Serve with: brown rice, sliced red chilli, spring onion, coriander, and lime

Method

1. On a medium to high heat add the Lucy Bee Coconut Oil, then add in the aubergine and cook for 3-5 minutes until the aubergine begins to soften.
2. Add the garlic, ginger and cauliflower, stir together and cook for a few minutes.
3. Add the tofu, carrots, Coconut Milk, water, kale and Thai green curry paste. Bring to the boil, then cover and simmer for 30-40 minutes.
4. Serve with brown rice, and top with red chilli, spring onion, coriander and lime juice.

Enjoy!