- 1 tbsp (15ml) oil
- 2 cloves of garlic, minced
- 1 shallot, finely diced
- 1 lemongrass stalk*, minced
- 1/2 inch ginger, grated
- 1 tbsp (15ml) satay paste (or chili paste)
- 1 block (around 200g ) fried tofu (can use white tofu)
- 4 mushrooms, sliced
- 1 tbsp (15ml) soy sauce
- 1 carrot, sliced
- 1 small (about 280g) taro, diced into 1-inch cubes
- 1/2 broccoli, cut into florets
- 1/2 eggplant, peeled and diced into 1-inch cubes
- 1 13.5-ounce can full-fat coconut milk
- 2 cups (500ml) water
- 2 tbsp (25g) coconut sugar
- 1/4 and 1/8 tsp salt (or more to taste)
- 1 tsp turmeric
- 1/2 tsp each: ground coriander, chili
- 1/4 tsp each: anise, cinnamon, cloves
- optional: lime juice, fresh mint, cilantro
- Heat the oil in a large saucepan or pot over medium heat. Once hot, add the garlic, shallot, lemongrass, and ginger. Sautée for about 3 minutes, or until fragrant. Add the satay paste and sautée for one more minute.
- Next, cut the tofu into 1-inch cubes and add it to the pot. Sautée for 3-5 minutes, stirring regularly. The tofu will absorb the flavors of the satay and aromatics.
- Add the sliced mushrooms and sautée for another 5 minutes. Deglaze the pot with the soy sauce.
- Add the carrots, taro, broccoli, and eggplant to the pot. Pour in the coconut milk, water, coconut sugar, salt, and spices.
- Bring to a boil over medium heat and let simmer for 20-25 minutes, or until the vegetables are cooked. Taste and adjust seasonnings as needed. Stir in some chopped cilantro and a squeeze of lime.
- Serve hot with rice or noodles, and top with fresh herbs, roasted peanuts (or cashews), and some chopped chili if you like it spicy! Curry will keep for up to 3 days in the refrigerator.
*I recommend only using the white part of the lemongrass as it is softer. You can add the green part to the curry for more flavor and discard it before serving.
- Serving Size: 1
- Calories: 411
- Sugar: 12.7g
- Fat: 28.5g
- Carbohydrates: 34.9g
- Fiber: 7.4g
- Protein: 11.2g