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This homemade green curry is super easy to make, packed with vegetables and tofu and takes about only 20 minutes from prep to finish.
Place all ingredients in the jar of your high-speed blender, using the pulse function, grind the ingredients until a fine paste is formed, add water/coconut water as needed to loosen the curry to a paste consistency. Transfer to a small bowl and set aside
Add diced eggplant and stir fry till slightly golden, about 3-5 minutes.
Add the tofu butternut squash, cauliflower, Brussels sprouts coconut milk, vegetable broth, kaffir lime leaves, vegetarian fish sauce and palm sugar.
Add the lime juice and adjust the seasoning if needed.
This recipe was created by Nourish Deliciously.
