I did my second half marathon on the weekend! The first half was great, the second half was brutal. Tougher than I remembered it being three years ago – but 24 hours later, the memory of those suffer-fest kilometres is already fading. This must be how they get you back for more. Honestly (really truly) what I enjoyed the most was the training: having a plan to tick off one training session at a time, a routine where I gradually saw improvements, and something that I looked forward to every day. Endorphins are real, ok? I always, always feel better after a run, and it’s a different level to other forms of exercise – something about being outside and putting one foot in front of the other. Not to be evangelical or anything. (But absolutely already planning the next one).
This week’s recipe is one I’ve been making all year: eggplant, broccolini, tofu and pea green curry. I have a thing against pre-made curry pastes, so it’s a DIY one here. Hear me out. They’re all ingredients you can find at the supermarket or would already have, and all you do is blitz it up in a food processor or blender. It makes enough that I usually freeze half for an easy dinner another time (or you could even make double.) The peas were a recent addition but I’m sold: for one, they make it easier to blend – adding volume and liquid to help avoid that useless whirring of the blending blades. It also makes the resultant curry thicker and creamier in a way that avoids having to use buckets of coconut cream (nothing against coconut cream – by all means go ahead and use it for a super rich, silky curry. I just make this on high weeknight rotation and keeping it *healthyish* is key).
Extra curry paste goes in the freezer for a super fast meal next time. My kind of meal prep (I’m sorry, but stacks of identical plastic containers of dry chicken and overcooked broccoli is a little too depressing for words).
Once the green pea curry paste is done, the rest is a breeze. Cook the curry paste in a pan, add a can of coconut milk and some water. Roast up a bunch of vegetables – creamy eggplant soaks up all the spicy-tangy-herby flavours, sweet potato adds richness and broccolini for crunch. I’ve also just started roasting tofu: splashed with soy and olive oil pre-bake, it’s salty, crispy edged, chewy centred and avoids extra dishes. Win win win. Top with nutty toasted cashews, extra herbs, chilli and serve up with rice.
- 2x thumb sized pieces of ginger (50g)
- 3 cloves garlic
- 2 shallots (60g)
- 1/2 bunch coriander stems/roots included (50g)
- 3-4 green chillies seeds included (if mild)
- 1 tablespoon coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1 1/2 cups peas, defrosted
- zest and juice of 1 large lime
- 2 stalks lemongrass, finely grated finely grated
- 3 tablespoons olive oil
- 2-3 tablespoons olive oil
- 1 large eggplant
- 1 large sweet potato
- 200 g firm tofu
- 1 tablespoon soy sauce
- 400 ml can coconut milk
- 1 teaspoon fish sauce
- 3 kaffir lime leaves
- 1-2 bunches broccolini or a large head of broccoli
- 50 g cashews roasted and chopped
- extra coriander and/or basil to serve
- rice to serve
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Preheat the oven to 220°C.
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Make the curry paste by combining all ingredients in a food processor or blender and blitzing until a smooth paste forms.
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Divide in 2: freeze half, and place the other half in a large heavy based pot or pan (half of the paste makes enough curry for 3 people, so use all of it if feeding 6 and double the remainder of the recipe).
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Chop the eggplant and sweet potato into even chunks, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and golden.
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If serving with rice, cook this now.
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Drain the water from the tofu packet and place the tofu on a plate on a few layers of paper towels. Top with another few paper towels then weight down with something heavy and leave to compress for 5-10 minutes. Chop into chunks, then place on a baking tray lined with baking paper. Toss in the soy sauce and a tablespoon of olive oil. Roast for 15-20 minutes until crisp on the edges .
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Toast the cashews in the oven or on the stove top for 5 minutes until golden, the chop and set aside.
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Meanwhile, heat the curry paste over medium heat until fragrant.
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Add the can of coconut milk and approx 1/2 a can of water (you can add more later if you feel like it’s too thick). Add the fish sauce and torn kaffir lime leaves.
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Simmer for 5-10 minutes. When everything else is 5 minutes away from ready, add the broccolini and simmer until tender but still a little crunchy. Add the roasted vegetables. Add a little more water if needed to reach desired thickness. Taste for seasoning and add extra fish sauce or chilli if desired.
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Serve up with rice and top with cashews, crispy tofu and extra coriander.
The quantities here make enough to serve 3-4 people (3 large appetites, 4 small!) and enough paste to freeze half for another time. If serving 6, use all the curry paste and double the remaining ingredients.
Congratulations on a successful second half marathon! What a way to make yourself a champion, YET AGAIN! This curry also looks absolutely wonderful. Peas, broccolini, and eggplant are beautiful ingredients to add to a green curry. Integrate tofu and you’ve got a masterpiece in a pot!
Going to give this a try. Sounds delicious! But when do you add the kaffir lime leaves?
Whoops thanks for catching that! At the same time as the coconut milk – I’ll edit the recipe now
Does the fish sauce go in at the same time as the coconut milk and lime leaves?
Yes, just updated! Sorry about that