1 bunch coriander, roots and stalks washed and finely chopped, leaves picked
400ml can coconut milk
4 kaffir lime leaves
100g sugar snap or snow peas
Juice of 1/2 lime, plus extra to serve
2 eggplants, diced
400g firm tofu, diced
Steamed rice, to serve (not included in nutritional information)
Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes, or until soft and translucent.
Add grated ginger, curry paste, and chopped coriander roots and cook for another 2-3, or until fragrant.
Add canned coconut milk and lime leaves, then mix and bring to a gentle simmer for 2 minutes before adding sugar snap/snow peas, eggplant, tofu and lime juice. Stir together and cook on medium-low heat for 15-25 minutes, or until eggplant is tender.
Serve with a side of rice, squeeze of lime juice and garnish of coriander leaves.
