Eggplant and Tofu Red Curry Recipe | Simple Home Edit
My Eggplant and Tofu Red Curry is ready in less than 10 minutes! With just a handful of ingredients, you can have a satisfying dinner on the table in no time.
Ingredients
- 200 g egg noodles
- 1 tbsp olive oil
- 1 large eggplant (aubergine), cut into bite-sized cubes
- 2 tbsp red curry paste
- 400 ml coconut milk
- 50 g frozen broccoli
- 50 g frozen green beans
- 500 g regular tofu, drained and cut into cubes
- Store-bought crispy-fried shallots, to serve (optional)
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