Spicy Green Tofu Curry with Jasmine Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs eggplant
• 1pcs carrot
• 200g peanut satay tofu
• 30g green curry paste
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 1clove garlic
• 20g roasted peanuts
• 1bunch mint
• 26ml neutral-flavoured oil
• 5ml sugar
• 5ml white vinegar
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   While the rice is cooking, cut the eggplant into 1.5cm chunks (only 300g/3½ cups eggplant is required). Halve the carrot lengthwise and thinly slice on an angle. Cut the tofu into 2cm cubes.
3. Step 3 — Start curry
   Heat 2 tsp oil in a medium deep frypan over medium-high heat until hot. Add the eggplant, season with salt and cook, stirring, for 3-4 mins until browned and slightly softened. Remove from the pan. Heat 1 tsp oil in the same pan, add the tofu and curry paste and cook, stirring, for 2 mins. Add the curry powder and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Finish curry
   Add the eggplant, carrot, coconut milk and 125ml (½ cup) water to the curry and bring to a simmer. Reduce the heat to medium-low and cook, covered, for 12 mins. Cook, uncovered, for a further 2-3 mins until reduced. Add 1 tsp sugar, 1 tsp white vinegar and 1 tsp soy sauce and stir to combine.
5. Step 5 — Make peanut garlic crisp
   Meanwhile, thinly slice the garlic. Finely chop the peanuts. Heat 1 tbs oil in a separate small saucepan over medium-high heat until hot. Add the garlic and swirl the pan for 30 secs or until the garlic is golden. Remove the pan from the heat. Add the peanuts, season with salt and stir to combine.
6. Step 6 — Get ready to serve
   Pick the mint leaves, discarding the stems. Fluff the rice with a fork. Divide the rice and curry among bowls. Spoon over the peanut garlic crisp and scatter with the mint to serve.

Allergens

Soy, Gluten, Peanut, Wheat