Eggplant and Tofu Curry
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Eggplant and Tofu Curry at home. This main course has 505 calories, 15g of protein, and 39g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.59 per serving. A couple people made this recipe, and 21 would say it hit the spot. A mixture of canned tomatoes, kosher salt, ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is spectacular. If you like this recipe, you might also like recipes such as Tofu Eggplant Curry, Eggplant-Tofu Ragout, and Eggplant and Tofu with Plum Sauce.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 14-ounce can whole plum tomatoes
1 teaspoon curry powder
2 Japanese eggplants, cut into 3/4-inch pieces
5 cloves garlic
1 3-inch piece ginger, peeled
1 jalapeno pepper (remove seeds for less heat)
Kosher salt and freshly ground pepper
1 medium onion, sliced
3 cups spinach
12 ounces firm tofu, cut into 1/2-inch cubes and patted dry
1 14-ounce can unsweetened coconut milk
3 tablespoons vegetable oil
Equipment:
pot
food processor
bowl
Cooking instruction summary:
Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl. Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired. Photograph by Antonis Achilleos
Step by step:
1. Heat 1 tablespoon vegetable oil in a pot over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms.
3. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
4. Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes.
5. Add the garlic-ginger paste and cook, stirring, 2 more minutes.
6. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute.
7. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes.
8. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes.
9. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper.
10. Serve with rice, if desired.
11. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
