Green Thai Tofu Curry

Heat the coconut oil in a large pan over medium heat. Add the tofu, curry paste, garlic and cumin. Cook over medium-low heat to avoid burning the garlic, for 4–5 minutes. Add the eggplant and butter and cook for 4–5 minutes over higher heat. Season with salt and pepper. Set aside once the pieces are lightly golden.

In a pot over medium-low heat, cook the leek with the coconut oil for 2–3 minutes. Add the fresh herbs, kaffir lime leaves, edamame and coconut milk. Blend the mixture, ideally using an immersion blender directly in the pot. Once creamy, add the remaining sauce ingredients, stir and simmer for 5 to 10 minutes.

Pour the sauce into serving bowls. Add the tofu and eggplant mixture, then add the garnishes.

Serve with basmati rice.