SWEET POTATO EGGPLANT CURRY

SERVES 4 PORTIONS

  • 1 package (12 oz., or 340 g) extra- firm tofu, rinsed and drained
  • 1 tbsp. (14 g) coconut oil
  • 1 cup (160 g) chopped red onion
  • 1 tbsp. (6 g) minced lemongrass
  • 1 tbsp. (6 g) minced fresh ginger
  • 1 1/4 lb. (570 g) sweet potatoes, peeled and chopped
  • 3/4 lb. (340 g) eggplant, peeled and chopped
  • 3 tbsp. (19 g) yellow curry powder
  • 1 can (13.5 oz., or 400 ml) full-fat coconut milk
  • 5 cups (1.2 L) gluten-free vegetable broth
  • 1/2 cup (92 g) jasmine rice
  • 2 tbsp. (28 ml) lime juice
  • 1 1/2 tsp. salt
  • 1/4 cup (15 g) unsweetened coconut flakes, toasted
  • 1 tsp. lime zest
  • NUTRITIONAL VALUES

    Calories: 1571kcal
    Fat: 120.8g (114.8g S.Fat)
    Carbs: 96.7g
    Protein: 25g
    Sugar: 15.8g
    Sodium: 1462mg

    METHOD

    Wrap the tofu in a clean kitchen towel and place it on a plate with a couple of weights on top to press out some of the moisture. Melt the coconut oil in a large pot over medium heat and sauté the red onion, lemongrass, and ginger until the onions are translucent.

    Unwrap the tofu and cut into small cubes; add the sweet potatoes and tofu to the pot and sauté for 5 to 7 minutes, or until the tofu is golden on the sides. Sauté the eggplant and curry powder for 2 minutes in the pot. Bring the curry to a boil with the coconut milk and vegetable broth.

    Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the water is absorbed and the rice is tender.

    Combine the lime juice and salt in a mixing bowl. Divide the curry among four bowls and top with toasted coconut and lime zest before serving.
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