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 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

Cade's Mushroom, Eggplant & Tofu Green Curry
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