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Lemongrass, Eggplant & Broccoli Curry with Tofu

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Ingredients

Method

This dish is a complete meal. If you wish to add some carbohydrate, serve with Basmati rice. Alternatively, my choice is to add additional protein. (4 servings)

  • 2 tbsp extra virgin coconut oil
  • 4 garlic cloves, finely chopped
  • 1 inch fresh ginger, finely chopped
  • 2 stalks lemongrass, crushed and finely chopped
  • 1/2 tsp dried chili flakes
  • 2 tsp turmeric
  • 1 tsp mustard seeds, ground in a mortar
  • 1 medium size eggplant, cut in wedges
  • 2 small apples, cut in small dices
  • 1 cup (240 ml) vegetable stock – (no preservative or additives, where possible)
  • 1 tbsp apple cider vinegar
  • 1 can (1 2/3 cup / 400 ml) coconut milk
  • 3 cups (300 g) broccoli, cut in florets

375g can organic chickpeas, washed and drained
300g organic firm tofu, broken into 2.5cm cubes- see “Tips”
1-2 tsp Himalayan salt

Serve with: A handful fresh basil and fresh coriander/cilantro or mint

Method

  1. Heat oil in a large pot on medium high heat. Add garlic and sauté for about a minute, then add all 6 spices, lower the heat a bit and stir constantly to ensure they do not burn.
  2. Add the eggplant wedges. Make sure all wedges get soaked in the spicy oil.
  3. Then add the apple and fry everything for a few minutes.
  4. Add stock and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.
  5. Meanwhile, cook the rice.
  6. Add coconut milk, broccoli and salt to the curry and let simmer for about 10 minutes more.
  7. Stir in a generous handful of fresh basil and coriander.
  8. Serve with basmati rice on the side.

Tips

Tofu – One of the biggest comments I hear about tofu is, “it has no flavour”. This tip was given to me by a friend who said her Chinese mum does this regularly. I tried it and now I’m a convert. Initially, freeze the tofu, then defrost and squeeze out the excess water. This will make the tofu stiff, yet when added to a sauce, it soaks up the flavours.

Poached Chicken – I choose to use a steamer with vegetable stock in the bottom instead of water. Place some fresh basil and lemongrass on top of the chicken and steam for about 8 minutes or until cooked. This is a fantastic way to prepare chicken for either hot or allow it to cool and serve it later. Any aromatic herbs will infuse flavour as will spices – your choice.

Basmatic Rice – A serving size is ½ cup of cooked rice.