Super-green tofu curry
Going meat-free? Enjoy this delicious tofu and spinach curry that you can prep in minutes. Serve with wild rice and a scattering of coriander
Katsu aubergine noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 tbsp vegetable oil
- 1 onionfinely chopped
- 2 carrotsfinely chopped
- 2 garlic clovesgrated
- 20g gingerpeeled and grated
- 1 tbsp medium curry powder
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 400ml can coconut milk
- 3 tbsp cornflour
- 100g panko breadcrumbs
- 2 auberginescut into 1.5cm-thick slices
- 250g lentil noodles
- 1 spring onionfinely sliced
- pickled gingerto serve (optional)
Nutrition: Per serving
- kcal1145
- fat61g
- saturates32g
- carbs119g
- sugars25g
- fibre20ghigh
- protein21g
- salt2.1g
Method
step 1
Heat 2 tbsp oil in a large, deep frying pan over a medium-low heat and cook the onions and carrots for 15 mins until starting to soften.
step 2
Add the garlic, ginger and curry powder and cook for 2 mins more, or until fragrant. Pour in the soy, maple syrup and coconut milk, then swill out the coconut can with a splash of water and pour that in, too.
step 3
Bring to the boil, then reduce the heat and bubble for 10-15 mins until thickened. Season. Blitz until smooth
using a hand blender. The sauce can will keep chilled for up to two days. Leave to cool first. Reheat until piping hot. Keep warm over a low heat.step 4
Heat the remaining oil in a medium frying pan over a medium-high heat. Mix the cornflour with just enough water to make a slurry. Tip the breadcrumbs onto a shallow plate. Dunk the aubergine slices in the slurry, then the breadcrumbs, coating well on both sides. Fry the aubergine slices in the hot oil for 3-4 mins on both sides until golden and crisp, then remove from the pan using a slotted spoon and drain on kitchen paper. Season with salt.
step 5
Cook the lentil noodles following pack instructions, then divide between two bowls. Top with the sauce, aubergine slices, spring onion and pickled ginger, if using.
