Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 stems lemongrass, bottom part sliced
- 2-3cm knob ginger
- 3 cloves garlic
- 4 stems shallots, bottom part sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1-2 chillies (optional)
- 1-2 chillies (optional)
- 200g firm tofu
- ¼ pumpkin, skin removed & chopped into 2-3cm pieces
- 1 small eggplant
- ½ tsp coconut aminos
- 2 x 400g tins coconut milk
- Salt, to taste
- Coconut sugar, to taste
- 1 cup green beans or snake beans, chopped
- 1 carrot, sliced
Method
- In a mortar and pestle (if you have the time and patience) or a blender/food processor, combine the lemongrass, ginger, garlic, shallots, turmeric, coriander and chillies, if using.
- In a wok or large frying pan, heat the peanut oil. Add spice mix and fry for a few mins until fragrant.
- Add tofu, pumpkin and eggplant, fry just long enough to cover in the spice mix.
- Add coconut aminos and coconut milk and bring to the boil. Reduce heat and simmer. Add salt and coconut sugar to your taste.
- When the pumpkin is just cooked (soft if you poke a fork in it but still quite firm), add remaining veggies and simmer until they are all cooked.
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