Name: Tofu and thai eggplant massaman curry
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 teaspoon peanut oil; 400 millilitre can light coconut milk; 3/4 cup (375ml) vegetable stock; 4 baby eggplants (240g), sliced thickly; 350 gram thai eggplants, quartered; 3 potatoes (600g), chopped coarsely; 200 gram firm tofu, sliced thickly; 1 tablespoon grated palm sugar; 1 tablespoon lime juice; 1/4 cup loosely packed fresh coriander leaves; 2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 2 fresh long red chillies, chopped coarsely; 3 shallots (75g), chopped coarsely; 3 clove garlic, crushed; 2 centimetre piece galangal (10g), grated; 10 centimetre stick (20g) finely chopped fresh lemon grass; 4 coriander roots; 1 tablespoon toasted peanuts; 2 tablespoon water

Tofu and thai eggplant massaman curry

Creamy and fragrant tofu and Thai eggplant massaman curry from Australian Women's Weekly.

Ingredients

2 teaspoon peanut oil

400 millilitre can light coconut milk

3/4 cup (375ml) vegetable stock

4 baby eggplants (240g), sliced thickly

350 gram thai eggplants, quartered

3 potatoes (600g), chopped coarsely

200 gram firm tofu, sliced thickly

1 tablespoon grated palm sugar

1 tablespoon lime juice

1/4 cup loosely packed fresh coriander leaves

2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

2 fresh long red chillies, chopped coarsely

3 shallots (75g), chopped coarsely

3 clove garlic, crushed

2 centimetre piece galangal (10g), grated

10 centimetre stick (20g) finely chopped fresh lemon grass

4 coriander roots

1 tablespoon toasted peanuts

2 tablespoon water

Method

1.Make massaman curry paste. Dry-fry spices in small frying pan, stirring, until fragrant. Blend or process spices and remaining ingredients until mixture forms a smooth paste.

2.Heat oil in large saucepan; cook curry paste, stirring, until fragrant. Add milk, stock, eggplants and potato; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until potato is tender and sauce has thickened slightly.

3.Add tofu, sugar and juice; stir until tofu is heated through.

4.Divide curry among serving plates; top with coriander. Serve with steamed jasmine rice, if desired.

Thai eggplants, golf-ball size and pale green in colour traced with white, look like a small unripe tomato and are very popular in Thai and Vietnamese cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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