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Msawyer3
Eggplant Tofu-Curry
Rice with Thai curry with tofu, eggplant, paprika and basil paste.
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Ingredients
Directions
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Wash the lemongrass and cut the white part of the stem fine. Crush the rest with the back of a knife.
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Drain the tofu and cut into cubes. Peel the onion and cut into pieces. Cut the aubergine into pieces.
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Wash the peppers and halve. Then remove from the seed list and cut into pieces.
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Heat the oil in a large frying pan. Fry the tofu, eggplant, onion and bell pepper for about 3 minutes and shake constantly.
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Add the lemongrass, basil paste, coconut milk, cinnamon, nutmeg and lemon juice.
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Let the curry topped over low heat for about 10 minutes.
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Season the curry with soy sauce and serve with the pandan rice.
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Nutrition
365Calories
Sodium40% DV968mg
Fat43% DV28g
Protein28% DV14g
Carbs5% DV14g
Fiber24% DV6g
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