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.