Panang Tofu and Vegetable Curry

Panang Tofu and Vegetable Curry

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 15, 2015.
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A creamy Panang veggie curry with pan-fried tofu and eggplant

Ingredients

RICE

  • 1 cup jasmine rice
  • 1 1/2 cups water
  • Pinch of salt

TOFU AND EGGPLANT

  • 200 g firm tofu
  • 2 tablespoons oil (e.g. peanut, olive, coconut)
  • 1 eggplant, diced 1.5cm until you have 2 cups worth

PANANG CURRY

  • 1 shallot, finely diced
  • 1 teaspoon finely grated ginger
  • 1/2-1 tablespoon panang curry paste (depending on heat preference)
  • 1 1/4 cups coconut milk
  • 3/4 cup water
  • 1 capsicum, core and seeds removed, thinly sliced
  • 1/2 pack broccolini, ends trimmed
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 2 handfuls baby spinach leaves
  • Juice of 1 lime
  • 1/4 cup roughly torn coriander leaves, to serve

Steps

  1. Combine all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Dice tofu 1.5–2cm and pat dry with paper towels. Heat half the oil in a medium fry-pan (preferably non-stick) on high heat. Fry tofu for about 2 minutes on all 4 sides until golden. Set aside on paper towels to drain. Heat remaining oil in same pan and stir-fry eggplant for about 4 minutes until golden (it does not need to be cooked through yet). Remove from pan and set aside with tofu.
  3. While tofu and eggplant are cooking, heat a drizzle of oil in a medium pot on medium heat. Cook shallot, ginger, curry paste and 1 tablespoon of coconut milk until shallot begins to soften, 2–3 minutes. Add remaining coconut milk, water, capsicum, broccolini, soy sauce, sugar, eggplant and tofu. Simmer for about 2 minutes, until vegetables are just tender or cooked to your liking. Gently stir through spinach and lime juice. Season to taste with extra soy sauce and brown sugar, if required.
  4. Spoon ¾ cup cooked rice per person onto each plate or bowl. Spoon over panang curry and garnish with coriander.

Nutritional Information

Energy 2609 kj
624 kcal
Protein 15.6g
Carbohydrate 54.2g
Fat 37.5g