Thai Green Curry with Tofu, Spinach, and Thai Eggplant: A Vegan Treat

Are you a fan of Thai cuisine? Do you love the creamy, spicy flavors of green curry? If you are looking for a vegan twist on this classic dish, we have the perfect recipe for you! Our Thai Green Curry with Tofu, Spinach, and Thai Eggplant is a delicious and satisfying meal that will tantalize your taste buds and leave you craving more.

Green curry is a popular Thai dish that is made with a rich coconut milk base and flavored with green curry paste, which is a blend of aromatic herbs and spices. Traditionally, green curry is made with meat or seafood, but our vegan version substitutes tofu for a protein-packed and satisfying option.

The addition of spinach and Thai eggplant adds a healthy and vibrant element to the dish, making it a nutritious and well-rounded meal. Thai eggplant is smaller and firmer than regular eggplant, with a slightly bitter taste that complements the creamy coconut milk and spicy green curry paste perfectly.

Ready to get cooking? Check out the recipe below and prepare to be amazed by the bold flavors and satisfying textures of this Thai Green Curry with Tofu, Spinach, and Thai Eggplant!

Ingredients:

• 1 block of firm tofu, drained and cubed
• 2 cups of fresh spinach
• 1 cup of Thai eggplant, sliced
• 1 can of coconut milk
• 2 tablespoons of green curry paste
• 1 tablespoon of soy sauce
• 1 tablespoon of coconut sugar
• 1 tablespoon of vegetable oil
• 1 red bell pepper, sliced
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add diced onion, minced garlic, grated ginger, and sliced Thai eggplant. Cook until onions are translucent and eggplant is slightly softened.
2. Add cubed tofu to the pot and cook until lightly browned on all sides.
3. Stir in green curry paste and cook for another 2-3 minutes, until fragrant.
4. Pour in coconut milk, soy sauce, and coconut sugar. Stir to combine and bring to a gentle simmer.
5. Add sliced red bell pepper and fresh spinach to the pot. Cook until vegetables are tender and the sauce has thickened slightly.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

Enjoy your Vegan Thai Green Curry with Tofu, Spinach, and Thai Eggplant with a side of jasmine rice for a complete and satisfying meal that will transport you to the bustling streets of Bangkok with every bite!

This vegan twist on a classic Thai dish is sure to become a favorite in your household. The creamy coconut milk, spicy green curry paste, and tender tofu combine to create a dish that is so flavorful and satisfying, you won’t even miss the meat!

So why not give our Thai Green Curry with Tofu, Spinach, and Thai Eggplant a try? It’s a delicious and healthy meal that is perfect for a cozy night in or a dinner party with friends. Either way, you’re sure to impress with this vegan treat!