Vegetarian Southeast Asian Curry
Ingredients: coconut oil, onion, garlic, ginger, Chinese five-spice · 55 min cook time · 550kcal · $29.00
Ingredients
30ml coconut oil, 1piece onion, 3cloves garlic, 20g ginger, 5g Chinese five-spice, 400ml coconut milk, 2pieces aubergine, 200g mushrooms, 150g okra, 150g green beans, 300g tofu, 1stalk lemongrass, 5leaves kaffir lime leaves, 2pieces chilli, 50g cashew nuts, 30ml soy sauce, 1piece lime, 200g rice
Instructions
1. Create a spice paste by frying ginger, garlic, onion, and Chinese five-spice in coconut oil.
2. Dice the aubergine and fry it off to get a nice char and sweetness.
3. Add coconut milk, sliced mushrooms, okra, and green beans to the pan and let it simmer.
4. Infuse with lemongrass, kaffir lime leaves, and chili. Toast cashew nuts for texture and protein.
5. Season with soy sauce and lime juice, then fry the tofu and plate up alongside the cooked rice.
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