FOR THE VEGETABLES
Heat the water in a large skillet on medium-high heat. Add the eggplant and bell pepper and cook for approximately ten minutes, or until they soften. Stir frequently. Add more water to avoid sticking if necessary. Add the tofu and stir to combine. Cook for five minute, stirring often. Add the green curry sauce, coconut milk, and salt and pepper to taste. Stir well to combine and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir frequently.
Eat as is or make some rice to go with it.
If you like a stronger curry flavor, add more spices.
The Nutrition Facts are an estimate only.
Calories: 201kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 127mg | Potassium: 593mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1785IU | Vitamin C: 45.3mg | Calcium: 63mg | Iron: 2.4mg