Eggplant and Tofu Curry Recipe

Name: Eggplant and Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 medium onion, sliced; 5 cloves garlic; 1 3 -inch piece ginger, peeled; 1 jalapeno pepper (remove seeds for less heat); 1 14 -ounce can whole plum tomatoes; 2 Japanese eggplants, cut into 3/4-inch pieces; 1 teaspoon curry powder; 1 14 -ounce can unsweetened coconut milk; 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry; 3 cups spinach; Kosher salt and freshly ground pepper; Rice, for serving (optional)

Servings: persons

3 tablespoons vegetable oil
1 medium onion, sliced
5 cloves garlic
1 3 -inch piece ginger, peeled
1 jalapeno pepper (remove seeds for less heat)
1 14 -ounce can whole plum tomatoes
2 Japanese eggplants, cut into 3/4-inch pieces
1 teaspoon curry powder
1 14 -ounce can unsweetened coconut milk
12 ounces firm tofu, cut into 1/2-inch cubes and patted dry
3 cups spinach
Kosher salt and freshly ground pepper
Rice, for serving (optional)

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

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 medium onion, sliced, 5 cloves garlic, 1 3 -inch piece ginger, peeled, and more.

Yes, Eggplant and Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Tofu Curry

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