Vegetable Red Thai Curry

I don't know if it's because I've been living in England for too long now, but I can never say no to a good curry. This evening, I was feeling a little bit of thai inspiration and was after an explosion of heat, sweetness, savouriness, acidity, and bitterness and the following ensued: red thai Pineapple, Tofu and Vegetable curry. I've started to feel the dreaded fresher's flu coming on as well (even though fresher's was 1 month ago and I haven't been a fresher for 3 years, I'm still calling it fresher's flu), so red thai had the perfect warming effect.

FYI, good food is always the best remedy.

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Ingredients (serves 4):

• 280g Firm Tofu

• 1/2 Aubergine

• 150g (drained) Tinned Pineapple Slices

• 4 Large Green Cabbage Leaves

• 100g Spring Onions

• 150g White Mushrooms

• 175g baby corn

• 4 Red Onions

• 2 Garlic Cloves

• Red Thai Paste (Check pack for quantity necessary, I use the FLying Goose aas it is vegan and very tasty, 4 Tbsp of that did the trick, go less to start with and add more at the end if necessary)

• 600mL Coconut Milk

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Method:

1. Start by chopping all the vegetables/fruit. Any shape will do really as long as everything is roughly the same size so it cooks in the same amount of time.

2. Cut the tofu into cubes of similar sizes as well. Pat it dry with kitchen paper.

3. Fry the tofu in oil until brown and crisp, remove onto kitchen paper and season.

4. Fry off the aubergine in oil until golden and set aside.

5. In a large wok/saucepan, heat 1 Tbsp Olive Oil, then add the onion and garlic. Sweat them off. Add the mushrooms and let them colour a bit (= extra flavour).

6. Once the onions and mushrooms are sufficiently golden, add the paste and fry it off for a minute.

7. Add the baby corn, spring onions and cabbage and fry off for another minute.

8. Add in the tofu and aubergine slices.

9. Add the coconut milk, dill the tin with water and throw that in as well.

10. Bring to the boil.

11. Bring down to a simmer and let it reduce for about 20 minutes.

12. Serve with whatever you want, I went for black rice because it's my fave (little fact about me thrown in there).