Ingredients
- 40 ml Vegetable oil
- 1 diced Eggplant
- 1 julienned Carrot
- 2 sticks celery, cut into pieces
- 1 zucchini, cut into ribbons
- 500 ml Barker’s Professional Malay Curry Meal Sauce
- 0 cup tofu, cubed
- handful Basil leaves
- 2 limes, juiced
Method
- In a wok (or brat pan for a scaled up recipe), add the oil and heat.
- Add the eggplant and stir fry for 1 minute
- Add the carrot and celery, stir fry for a further 3 minutes
- Add the zucchini and stir fry for a further minute
- Add the Barker’s Professional Malay Curry Meal Sauce, bring to the boil and simmer for 2 minutes
- Add the tofu, basil and lime juice, heat through for a minute.
- Pour over steamed, jasmine rice
