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Eggplant, broccolini, tofu and pea green curry
Author: Claudia Brick
Ingredients
Green pea curry paste
  • 2x thumb sized pieces of ginger (50g)
  • 3 cloves garlic
  • 2 shallots (60g)
  • 1/2 bunch coriander stems/roots included (50g)
  • 3-4 green chillies seeds included (if mild)
  • 1 tablespoon coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 cups peas, defrosted
  • zest and juice of 1 large lime
  • 2 stalks lemongrass, finely grated finely grated
  • 3 tablespoons olive oil
Eggplant, broccolini, tofu and pea green curry
  • 2-3 tablespoons olive oil
  • 1 large eggplant
  • 1 large sweet potato
  • 200 g firm tofu
  • 1 tablespoon soy sauce
  • 400 ml can coconut milk
  • 1 teaspoon fish sauce
  • 3 kaffir lime leaves
  • 1-2 bunches broccolini or a large head of broccoli
  • 50 g cashews roasted and chopped
  • extra coriander and/or basil to serve
  • rice to serve
Instructions
  1. Preheat the oven to 220°C.
  2. Make the curry paste by combining all ingredients in a food processor or blender and blitzing until a smooth paste forms.
  3. Divide in 2: freeze half, and place the other half in a large heavy based pot or pan (half of the paste makes enough curry for 3 people, so use all of it if feeding 6 and double the remainder of the recipe).
  4. Chop the eggplant and sweet potato into even chunks, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and golden.
  5. If serving with rice, cook this now.
  6. Drain the water from the tofu packet and place the tofu on a plate on a few layers of paper towels. Top with another few paper towels then weight down with something heavy and leave to compress for 5-10 minutes. Chop into chunks, then place on a baking tray lined with baking paper. Toss in the soy sauce and a tablespoon of olive oil. Roast for 15-20 minutes until crisp on the edges .
  7. Toast the cashews in the oven or on the stove top for 5 minutes until golden, the chop and set aside.
  8. Meanwhile, heat the curry paste over medium heat until fragrant.

  9. Add the can of coconut milk and approx 1/2 a can of water (you can add more later if you feel like it’s too thick). Add the fish sauce and torn kaffir lime leaves.

  10. Simmer for 5-10 minutes. When everything else is 5 minutes away from ready, add the broccolini and simmer until tender but still a little crunchy. Add the roasted vegetables. Add a little more water if needed to reach desired thickness. Taste for seasoning and add extra fish sauce or chilli if desired.

  11. Serve up with rice and top with cashews, crispy tofu and extra coriander.
Recipe Notes

The quantities here make enough to serve 3-4 people (3 large appetites, 4 small!) and enough paste to freeze half for another time. If serving 6, use all the curry paste and double the remaining ingredients.