If you’re looking for a crowd-pleaser – this is it. My boyfriend & I made a giant batch of this Curry for my sister’s 21st, and served it to 15+ meat eaters who happily chowed it down! I also fed this to my Hungarian, Salami-loving friend the other night, and she commented on how good it was…so there we go, it’s Carnivore approved! I’m actually not a big fan of Nigella, but i happened to come across her making this one day on her TV show and realised it would be a cinch to veganize (just leave out the fish). It was also really simple to memorize, as the ingredients are pretty basic and come together quickly. We had this curry with cooked Barley because i love its chewy texture, but it would be equally great with Brown Rice. I think it’s quite obvious that I’m missing Thailand already…
1/2 Red Onion, sliced
1-2 cloves Garlic (mine was massive so i just used one!)
1 Tblsp. minced Ginger
2 Carrots, cut into chunks
1 Yam, peeled & cut into same sized chunks as Carrot (Butternut works well too…)
1 Eggplant, peeled & cut into chunks (peeling it makes it nice & soft)
1/2 each of Yellow & Red Bellpepper, cut into chunks
handful of Mange Tout
1-2 Tblsp. Red Curry Paste (make sure it doesn’t contain Shrimp paste)
1 tin Coconut Milk
400ml Vegetable Stock
1 tin chopped Tomatoes (i used Fire-roasted)
1 block of frozen Tofu, defrosted and cut into triangles**
1/2 stalk Lemon Grass, cut open
2 Tblsp. Coriander, minced
2 Tblsp. Spring Onion, chopped
– Heat Canola Oil and fry Onions, Garlic and Ginger until beginning to brown.
– Carrots, Yam, Eggplant & Peppers and fry for a few minutes.
– Stir in Chilli Paste and Cream off the top of Coconut Milk. Then add the rest of the Milk along with Stock and Tomatoes.
– Add Tofu and Lemon Grass and stir to combine. Simmer 35 -45 mins. – until Carrots are cooked through. In the last few minutes of cooking, add Mange Tout and Spring Onion.
– Remove Lemon Grass stalk. Sprinkle with Coriander and serve on a bed of cooked Barley.
* About 6 servings
** The trick to great, spongy Tofu: drain & press as usual, then wrap in Clingwrap and freeze until needed (atleast a day ahead, but can be kept in freezer for a good couple of weeks). On the day you will be using it, let Tofu defrost completely and then squeeze out any excess liquid. Now it is ready to be added to your dish, and will soak up any sauce that surrounds it – and will also have a wonderful, chewy texture!