* Preheat your oven to 350ºF (180ºC). **Slice the tofu into cubes** and season with salt, pepper, and one tablespoon of oil. Place the tofu cubes in an oven-safe dish. Bake in the oven for about 20 minutes until they are crispy and browned. * Next, **cut the aubergine** (eggplant) into thick cubes. For a crispier texture, cover the cubes in cornstarch, or simply season them with salt and pepper. Feel free to add your favorite spices; I personally enjoy adding a bit of chili oil * **Fry the aubergine** (eggplant) in a pan with some oil until it softens and develops a slightly browned exterior. * If you decide to make your own green curry paste, start by **roughly chopping spring onions, green peppers, ginger, and garlic**. Combine these chopped ingredients with spices and cilantro (if available) in a blender or mortar, and mix until smooth. If you don’t have all the ingredients for homemade green curry paste, you can also enhance store-bought paste by mixing it with some of the fresh ingredients you have on hand. * Your homemade green curry paste may result in more than double the quantity compared to store-bought paste due to the higher water content, but the flavour will still be just as rich and delicious. * In a pot, **pour in the coconut milk** and heat it on medium. **Add vegetables** of your choice, in my case the aubergine and green string beans, along with the curry paste. You can add crispy tofu now or, if you prefer it to stay crispy, place it on top of your finished dish. Stir the ingredients, season with salt and pepper, and let it cook on medium heat for about 15 minutes. * After 15-20 minutes of cooking, **remove it from the stove and let it sit** for about 10 minutes. You can season it further with salt, pepper, and lemon juice before serving it alongside rice and maybe some spring onions and sesame seeds sprinkled on top. Enjoy!
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You can get the recipe with step-by-step instruction images here:
[Vegan Green Curry Recipe](https://lordsoftheplants.com/ultimate-vegan-green-curry-with-rice/)
INGREDIENTS
* 1 aubergine (cubed)
* 1 block tofu (cubed)
* 1 can/ 1 3/4 cups coconut milk
* 5 cloves garlic (chopped)
* 1 tsp ginger (ground)
* 150 grams/ 1 cup green beans
# Store Bought Green Curry Paste
* 3-4 tbsp green curry paste (check the spice level)
# Homemade Green Curry Paste
* 2 green peppers or chilis
* 3 spring onions
* 1 tsp lemongrass (powder)
* **½** lemon, squeezed
* 2 tbsp mustard seeds
* 1 tsp coriander seeds
* fresh cilantro
INSTRUCTIONS
* Preheat your oven to 350ºF (180ºC). **Slice the tofu into cubes** and season with salt, pepper, and one tablespoon of oil. Place the tofu cubes in an oven-safe dish. Bake in the oven for about 20 minutes until they are crispy and browned.
* Next, **cut the aubergine** (eggplant) into thick cubes. For a crispier texture, cover the cubes in cornstarch, or simply season them with salt and pepper. Feel free to add your favorite spices; I personally enjoy adding a bit of chili oil
* **Fry the aubergine** (eggplant) in a pan with some oil until it softens and develops a slightly browned exterior.
* If you decide to make your own green curry paste, start by **roughly chopping spring onions, green peppers, ginger, and garlic**. Combine these chopped ingredients with spices and cilantro (if available) in a blender or mortar, and mix until smooth. If you don’t have all the ingredients for homemade green curry paste, you can also enhance store-bought paste by mixing it with some of the fresh ingredients you have on hand.
* Your homemade green curry paste may result in more than double the quantity compared to store-bought paste due to the higher water content, but the flavour will still be just as rich and delicious.
* In a pot, **pour in the coconut milk** and heat it on medium. **Add vegetables** of your choice, in my case the aubergine and green string beans, along with the curry paste. You can add crispy tofu now or, if you prefer it to stay crispy, place it on top of your finished dish. Stir the ingredients, season with salt and pepper, and let it cook on medium heat for about 15 minutes.
* After 15-20 minutes of cooking, **remove it from the stove and let it sit** for about 10 minutes. You can season it further with salt, pepper, and lemon juice before serving it alongside rice and maybe some spring onions and sesame seeds sprinkled on top. Enjoy!
If you have any questions just let me know 😊
looks delicious – thanks for sharing it.
Yummy
Holy shit that looks so good! 🤤