Cade's Mushroom, Eggplant & Tofu Green Curry
Our friend Cade, who you may know as 'omcade' on the 'gram makes delicious plant-based curries from scratch, is a writer, a poet and coined one of our favourite sayings when it comes to food... 'consciousness over convenience'.
This little dish is a hybrid between consciousness and convenience (using a jar of our Thai Green Curry paste). Basically we are honoured that Cade would even consider making a curry with our paste, because he is so legit.
Also worth checking out are his beautiful clay pots which can be purchased on his website www.om-cade.com. And lastly and most importantly Cade can be booked for catering gigs (highly recommend!)
Mushroom, Eggplant & Tofu Green Curry (serves 4)
3/4 jar of church farm general store green curry paste
1 x can organic coconut cream
1 x block of hard tofu
4 x small eggplants (sliced in half lengthways)
4 x field mushrooms (sliced)
3 x king oyster mushrooms (sliced finely - if unavailable, get a few more field mushies)
1 x zucchini cut however you’d like
1 handful coriander + stalks
500 ml vegetable stock (i make my own with vegetable scraps - onion & garlic skins, the tops of onion / leek / carrot / celery leaves, coriander stalks, bay leaves, curry leaf stalks, a good pinch of pepper, kelp, dried shiitake mushrooms. place 2 handfuls of scraps in a pot of water, about 1 - 2 L & bring to the boil. you can allow this to simmer for a few hours if you like for extra flavour! whatever is left, place in containers & freeze
1.5 tbsp coconut sugar
3 x makrut lime leaves (kaffir)
1 x pandan leaf (tied in a knot) - available at asian grocers, or buy yourself a plant in you live in the subtropics/ tropics
1 x garlic clove (crushed)
1 tbsp fish sauce substitute (i use a fish sauce alternative made from fermented soy beans, seaweed & cabbage - it’s available at red ginger asian grocer in byron bay / bangalow! it’s fishy, though not as salty as fish sauce
2 tbsp tamari (optional)
1/2 tbsp coconut oil
unrefined salt & pepper
splash of water
1/2 lime - juiced
in a pot, add coconut cream, curry paste, vegetable stock, pandan & makrut lime leaves, a small handful of coriander stalks, add the lid and bring to the boil.
once the contents are boiling, add eggplant, zucchini, tofu & any other veg you’d like and turn heat down get the curry simmering.
cook covered until the vegetables have softened. add fish sauce alternative & coconut sugar. taste, if it needs more salt, add 1 tbsp tamari. turn down to a very low heat.
heat a fry pan on medium flame, add 1/2 tbsp coconut oil. when the oil is hot, throw in the garlic & fry until brown. do not burn!
add mushrooms, tamari & a good pinch of pepper. stir & add a splash of water, about 1/8 cup. cover the fry pan with a lid & allow to cook for 3 or so minutes. remove lid & continue to cook and stir until the liquid has evaporated. remove from heat. taste, add salt & pepper if needed.
add the mushrooms on top of the curry, along with fresh coriander & a good squeeze of lime
serve with steamed jasmine rice & whatever else you’d like!
vegan, gluten free