Thai Green Tofu Curry


  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • 2 shallots, finely sliced
  • 1 tsp lemongrass paste
  • 1cm piece fresh ginger, grated
  • 400g firm tofu, cut into 2cm cubes
  • 6 mushrooms, diced
  • 1 tsp chilli flakes
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tbsp soy sauce
  • 1 small sweet potato, diced into 2cm chunks
  • 400ml coconut milk
  • 2 cups reduced salt vegetable stock
  • 1 small head of broccoli, cut into florets
  • 1/2 small eggplant, cut into 2cm chunks
  • Salt and pepper, to taste
  • 1 lime wedges, cut into wedges
  • 1/2 bunch coriander, chopped
  • Cooked basmati rice, to serve


  1. 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.
  2. Add the tofu, mushrooms, chilli flakes, turmeric, coriander and cinnamon to the pot and saute for 3-5 minutes. Add the soy sauce.
  3. Add the sweet potato, coconut milk, stock, broccoli and eggplant.
  4. Bring the curry to a boil over a medium heat and then let simmer for 20-25 minutes.
  5. Meanwhile, cook rice according to packet instructions.
  6. Serve curry over a bed of rice with a wedge of lime and sprinkle with fresh coriander. Season with salt and pepper. 


  • 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.
  • If you’re looking for more vegetarian recipes, check out our Flexitarian Cookbook!