Eggplant Thai Green Curry

Total time 35 minutes| Serves 4 | Vegan | Gluten Free | Nut Free

Ingredients

• 1 tablespoons olive oil

• 1 brown onion, diced

• 10g ginger, finely grated

• 2 tablespoons Thai green curry paste

• 1 bunch coriander, roots and stalks washed and finely chopped, leaves picked

• 400ml can coconut milk

• 4 kaffir lime leaves

• 100g sugar snap or snow peas

• Juice of 1/2 lime, plus extra to serve

• 2 eggplants, diced

• 400g firm tofu, diced

• Steamed rice, to serve

Method

Step 1: Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes, or until soft and translucent. Add grated ginger, curry paste, and chopped coriander roots and cook for another 2-3, or until fragrant.

Step 2: Add canned coconut milk and lime leaves, then mix and bring to a gentle simmer for 2 minutes before adding sugar snap/snow peas, eggplant, tofu and lime juice. Stir together and cook on medium-low heat for 15-25 minutes, or until eggplant is tender.

Step 3: Serve with a side of rice, squeeze of lime juice and garnish of coriander leaves.