This curry is really easy and healthy too. I’ve cheated and used a ready made paste but any guilt about this is immediately assuaged when you taste it.
- Vegetable oil
- 1 tbsp coconut oil
- 1 large white onion
- 1 aubergine
- 1 sweet potato
- 3 garlic cloves, finely chopped
- Half a green chilli, finely chopped (more if you like it spicy)
- 2 tbsp green curry paste (I use Thai Taste from Tesco)
- 1.5 tbsp turmeric
- 180g firm tofu, cubed (I use half a pack of Cauldron)
- 400g tin coconut milk
- 2 tbsp of ground almonds
- 2 cardamom pods
- 1 veggie stock cube
- Half a lime
- 3 large handfuls of fresh spinach, rinsed
- Heat the oils in a heavy saucepan.
- Finely chop the onion and add once oil is hot. Stir until browned slightly.
- Rinse and chop the aubergine and sweet potato into chunks.
- Turn down the heat and add the garlic and chilli (you don’t want them to burn), then add the tofu.
- Stir in the paste and turmeric and add the chunky veg until it’s covered in the paste mixture.
- Pour in the coconut milk and ground almonds (for some natural sweetness), then add the cardamon pods. Sprinkle in a veggie stock cube and squeeze in the lime juice.
- Turn up the heat until bubbling, then turn it back down and simmer with the lid on for about 30 mins.
- Take off the lid turn up the heat again until the sauce looks nice and thick and the veg is cooked through.
- Throw in the fresh spinach and stir it in the curry. It will naturally wilt because of the heat, but retain its flavour.
- Serve with rice, lentils and/or bread of your choice. I tend to steer away from naan as it’s often full of sugar.