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Green Curry with Tofu and Thai Aubergines

54 min 1 serving 575 kcal · 25 g proteinLevel: Expert

The nutritionist's note

Pounding in a mortar crushes the fibers and releases essential oils, where a blender only chops. The lime goes in cold: its vitamin C and aroma vanish with cooking.

Ingredients

1 serving

  • firm tofu180 g
  • aubergines250 g
  • coconut milk130 ml
  • lemongrass15 g
  • fresh ginger12 g
  • coconut oil10 g
  • lime juice15 ml
  • Thai basil10 g

Method

  1. 1

    Pound the lemongrass, ginger, garlic and green chilli in a mortar for the paste.

  2. 2

    Sweat it for 4 minutes in the coconut oil to open the aromas.

  3. 3

    Add the coconut milk, aubergines and tofu, and cook for 25 minutes.

  4. 4

    Adjust with lime juice off the heat and add the Thai basil.

Nutrition facts

per serving

Energy575 kcal
Protein25 g
Carbohydrates30 g
Fat40 g
Fibre12 g
Iron5.6 mg
Vitamin B120 µg

Potential allergens

  • soy
  • coconut

Always check the labels of your products.

Frequently asked questions

How much protein is in "Green Curry with Tofu and Thai Aubergines"?

25 g of protein per serving, for 575 kcal, 30 g of carbohydrates and 40 g of fat.

Is this recipe vegan?

Yes. It contains no meat, fish, eggs or dairy.

What are the allergens?

Potential allergens: soy, coconut. Always check the labels of your products.

How long does it take?

54 minutes for one serving, expert level.

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