Vegetarian Thai curry with tofu, aubergine and basil

Ingredients

For 1 serving

• Tofu150 g
• Eggplant150 g
• Vegetarian curry paste1 tablespoon
• Coconut milk80 ml
• Bell peppers60 g
• Tamari1 teaspoon
• Basil5 g
• Jasmine rice60 g
• Peanut oil2 teaspoons
• Limeto taste
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile pat the tofu dry and cut it into cubes of about 2 cm; wash and trim the aubergine and cut it into cubes of the same size; wash the peppers, remove seeds and membranes and cut them into strips.
3. Heat the groundnut oil in a saucepan over medium-high heat and fry the tofu and aubergine for 6 minutes, turning, until golden.
4. Stir in the vegetarian curry paste for 1 minute until fragrant, then pour in the coconut milk and half a glass of water, add the peppers and simmer for 10 minutes over medium-low heat, until the aubergine is soft.
5. Season with the tamari and a squeeze of lime, stir in the basil off the heat and serve with the rice.