Eggplant and Tofu Curry

  1. Heat 1 tablespoon vegetable oil in a pot over medium-high heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms.
  4. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
  5. Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes.
  6. Add the garlic-ginger paste and cook, stirring, 2 more minutes.
  7. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute.
  8. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes.
  9. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes.
  10. Add the spinach and cook until wilted, about 1 minute.
  11. Season with salt and pepper.
  12. Serve with rice, if desired.
  13. Per serving: Calories 435; Fat 38 g (Saturated 21 g); Cholesterol 0 mg; Sodium 91 mg; Carbohydrate 17 g; Fiber 7 g; Protein 14 g
  14. Photograph by Antonis Achilleos

vegetable oil, onion, garlic, ginger, pepper, tomatoes, japanese eggplants, curry powder, unsweetened coconut milk, firm tofu, spinach, kosher salt, rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/eggplant-and-tofu-curry-recipe.html (may not work)

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