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Eggplant Tofu-Curry
 
 
4 ServingsPTM30 min

Eggplant Tofu-Curry


Rice with Thai curry with tofu, eggplant, paprika and basil paste.

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Directions

  1. Wash the lemongrass and cut the white part of the stem fine. Crush the rest with the back of a knife.
  2. Drain the tofu and cut into cubes. Peel the onion and cut into pieces. Cut the aubergine into pieces.
  3. Wash the peppers and halve. Then remove from the seed list and cut into pieces.
  4. Heat the oil in a large frying pan. Fry the tofu, eggplant, onion and bell pepper for about 3 minutes and shake constantly.
  5. Add the lemongrass, basil paste, coconut milk, cinnamon, nutmeg and lemon juice.
  6. Let the curry topped over low heat for about 10 minutes.
  7. Season the curry with soy sauce and serve with the pandan rice.


Nutrition

365Calories
Sodium40% DV968mg
Fat43% DV28g
Protein28% DV14g
Carbs5% DV14g
Fiber24% DV6g

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