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Tofu and Aubergine Green Curry Using Lucy Bee Coconut Milk

Preparation Time
10 minutes

Cooking Time
45 minutes




  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 medium aubergine, cubed
  • 1 garlic clove, minced
  • 1 thumb-sized piece of ginger, peeled
  • 1 small cauliflower, cut into florets
  • 280g firm tofu
  • 2 carrots, sliced, ribbons or chopped
  • 700ml Lucy Bee Coconut Milk
  • 200ml water
  • 3 large handfuls of kale
  • 1 ½ tbsp. Thai green curry paste
  • Serve with: brown rice, sliced red chilli, spring onion, coriander, and lime


  1. On a medium to high heat add the Lucy Bee Coconut Oil, then add in the aubergine and cook for 3-5 minutes until the aubergine begins to soften.
  2. Add the garlic, ginger and cauliflower, stir together and cook for a few minutes.
  3. Add the tofu, carrots, Lucy Bee Coconut Milk, water, kale and Thai green curry paste. Bring to the boil, then cover and simmer for 30-40 minutes.
  4. Serve with brown rice, and top with red chilli, spring onion, coriander and lime juice.

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