Tofu and aubergine Thai red curry with coconut milk and rice
A creamy, fragrant tofu and aubergine curry made with fresh ginger, lemongrass and lime in place of curry paste. Vegan and low FODMAP.
- Time45 min
- LevelMedium
- Costabout £2.15 a head
Ingredients
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Method
- 1
Pat the tofu dry. Heat 1 tbsp garlic oil in a wide pan over a high heat and fry the tofu for 6 minutes, turning, until golden. Lift out.
6 min - 2
Add the rest of the oil, ginger, lemongrass, chilli, ground coriander, cumin and turmeric. Stir for 1 minute until fragrant.
- 3
Pour in the coconut milk and water and bring to a simmer. Add the aubergine and cook for 10 minutes.
10 min - 4
Add the red pepper and green beans and cook for 6 minutes, until just tender.
6 min - 5
Meanwhile, cook the rice following the packet instructions, usually 12 minutes.
12 min - 6
Return the tofu to the pan with the tamari and lime juice. Warm through for 2 minutes. Remove the lemongrass.
- 7
Serve over rice with the fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.