Spicy Green Curry with Tofu

In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes.

Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes.

Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes.

Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes.

Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro.

679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat.