Heat a drizzle of olive oil in a large saucepan or pot over medium heat. Add the garlic, shallots, lemongrass paste and ginger and saute for 2-3 minutes, or until fragrant.
Add the tofu, mushrooms, chilli flakes, turmeric, coriander and cinnamon to the pot and saute for 3-5 minutes. Add the soy sauce.
Add the sweet potato, coconut milk, stock, broccoli and eggplant.
Bring the curry to a boil over a medium heat and then let simmer for 20-25 minutes.
Meanwhile, cook rice according to packet instructions.
Serve curry over a bed of rice with a wedge of lime and sprinkle with fresh coriander. Season with salt and pepper.
Notes
Make a large batch of this recipe and keep it in the fridge for quick and easy dinners throughout the week! Alternatively you can freeze it and keep for months.
