Eggplant Tofu-Curry

Name: Eggplant Tofu-Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 stem chilled lemongrass lemongrass; 325 g tofu natural; 2 Red onion; 2 eggplant; 1 Red pepper; 1 green pepper; 2 el traditional olive oil; 3 el Thai basil paste; 200 ml coconut milk; tl cinnamon; 2 el lemon juice; 2 el light soy sauce; 1 mespoint dried nutmeg; 300 g pandan rice

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

Ingredients

Directions

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