37min 4 ppl
Vegan Jungle Curry
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 7 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 13g
Carbs 11g
Fats 12g
About this dish
The fully plant-based jungle curry, its vegan curry paste carrying tofu, bamboo shoots and both Thai and pea aubergines through a fiery, coconut-free broth finished with Thai basil.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Jungle Curry Paste60 gstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Thai auberginessliced100 g
- Pea aubergines100 g
- Makrut lime leavestorn4 leaf
- Bird's Eye Chilliesbruised4
- Thai basil20 g
Plant Proteins
- Firm tofucut into bite-sized cubes300 g
Tins & Jars
- Vegan jungle curry paste60 g
- Vegetable stock500 ml
- Bamboo shootssliced150 g
Oils & Condiments
- Vegetable Oil30 ml
- Light soy sauce20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
- Ladle
Method
1
Cut the tofu into cubes and slice the Thai aubergines.
Approx. 8 minutes
2
Heat the vegetable oil in a wok and fry the vegan jungle curry paste for 3 minutes until fragrant.
Approx. 5 minutes
3
Pour in the vegetable stock and bring to a simmer.
Approx. 3 minutes
4
Add the bamboo shoots, Thai aubergines and pea aubergines and simmer for 7 minutes until tender.
Approx. 8 minutes
5
Add the tofu and simmer for 4 minutes to heat through.
Approx. 5 minutes
6
Stir in the light soy sauce, makrut lime leaves and bird's eye chillies and simmer for 2 minutes.
Approx. 4 minutes
7
Remove from the heat and stir through the Thai basil until wilted.
Approx. 3 minutes
