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Serves
5-6
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preparation
10 minutes
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to cook
15 minutes
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difficulty
easy
Freshly picked up with Simon Toohey.
Ingredients
Paste.
- ½ A bunch of cabbage, leaves removed from the stem
- A handful of baby spinach
- 1 Big thumbs 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 bite-sized rounds
- 300 grams Firm tofu, cut into bite-sized cubes.
- 400 ml Coconut cream
- 500 ml Vegetable storage
- 2 tbsp Vegan fish sauce, or relish
- 1-2 Limes, juice only, plus wedges for serving
- ½ A bunch of fresh coriander
- Cooked rice, to serve
Serves: 5-6 with rice.
Instructions
- Place the kale, spinach, ginger, garlic, lime leaves, green chilies (seeds in or out, up to you) and coconut oil in a blender and blitz until smooth. If it’s not blending it might be because the ingredients are a bit dry, so add some stock (from the curry ingredients) to roll into a ball.
- Heat the coconut oil in a large skillet or pan over medium-high heat. Add the curry paste and cook for a minute, then add the coconut cream and stir to combine. Add the stock and bring to a boil.
- Add the eggplant and tofu pieces to the pan and cook, stirring occasionally, for 5 to 10 minutes.
- Once the eggplant has softened and the curry has thickened a bit, 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 coarsely chopped coriander (leaves and thin stalks).
- Serve with rice, a lime wedge and a sprinkling of coriander.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
Freshly picked up with Simon Toohey.