Tofu & vegetable green curry from Love and Lemons: Simple Feel Good Food: 125 Plant-Focused Meals to Enjoy Now or Make Ahead (page 149) by Jeanine Donofrio

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Notes about this recipe

  • Eat Your Books

    Can substitute Chinese eggplants for Japanese eggplants.

  • karliekramer on April 15, 2026

    Flavor wise, a curry paste with 4 serranos, seeds and all, is going to need a teaspoon or so of sugar to be balanced. I also added a splash of soy sauce for more umami depth. Secondly, two cans of full-fat coconut milk for four servings is a big ask. I used two cans of lite coconut milk to make this much more doable for an everyday recipe. Lastly, I'm pretty sure simmering broccolini for 15 minutes is one of the seven deadly sins. I threw it in at the last five minutes for the perfect tender-crisp.

  • hbakke on February 09, 2024

    Delicious! With two cans of coconut milk, this was very rich and creamy. I would probably use one can of coconut milk and one can of broth (as christineakiyoshi noted) next time to lighten it a bit. I cheated and used 4 oz of Thai green curry paste, but I want to make the paste next time.

  • christineakiyoshi on January 21, 2024

    Fantastic! I only used one can of coconut milk, and added one cup of veggie broth. So easy and full of flavor.

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