Quick and Easy Weeknight Green Curry Vegetables with Tofu


From Bethany, CSA Manager

3 Asian eggplant or 1 large Italian eggplant, chopped
1 large head broccoli, florets and stems, chopped
2 small or 1 large zucchini, chopped
1 pound firm tofu, drained and cubed.
1 can coconut milk or lite coconut milk, or 2 cups rice milk
1 tablespoon Thai green curry paste, or more to taste
2 cloves garlic, pressed or minced
10 leaves Thai basil or Italian basil
Soy sauce, to taste
Cooked jasmine rice or rice noodles.

In a large sauté pan over high heat, heat the coconut milk or rice milk, along with the curry paste, and garlic. Once the mixture is boiling, add the broccoli and cook for 2-3 minutes, stirring occasionally. Add the eggplant, zucchini, tofu and basil and cook for another 3 minutes, stirring occasionally. Season with soy sauce to taste. Serve over your choice of rice or noodles. Serves 4.

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