Best Thai Eggplant Curry

This 30 minute Thai Eggplant Curry is a simple yet flavor-packed dish perfect for meal prep or busy weeknights. It's a  healthy, vegan, and freezer-friendly dish as well.

Ingredients:

– 5 tablespoon olive or coconut oil – 14 oz extra-firm tofu patted dry and cut into ¾ inch cubes – 1 medium onion quartered and thinly sliced – 2 tablespoon red curry paste – 1 large eggplant – 2 zucchini – 1 can (13.5 oz) full fat coconut milk – ¼ c cilantro chopped – ½ lime juiced – ½ teaspoon salt

Cook the tofu. Heat vegetable oil in a large non-stick pan. Add tofu and cook on a medium heat until nice and brown on all sides, about 10 minutes. Transfer to a plate lined with a paper towel.

Chop the vegetables. Meanwhile, cut the eggplant for curry by holding it with one hand against the cutting board. Using a chef's knife or other long blade knife, trim ¼ inch off the ends and then chop the eggplant into a bite-size pieces. If your eggplant has seeds, that's ok too. Do the same thing with the zucchini.

Cook the vegetables. Add the remaining oil to a pan along with onion, zucchini, eggplant and cook for 7-10 mins until eggplant is brown and soft. 

Add the curry and coconut milk. Add Thai curry paste and stir for 1 minute. Return tofu back into the pan, add the coconut milk and bring to a boil. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Season with some salt, drizzle with lime juice and remove from the heat.

Serve. Sprinkle red curry with fresh cilantro and over rice, quinoa or pasta.

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Butternut Squash Curry