Eggplant and Tofu Curry
- 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)
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.
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
Photograph by Antonis Achilleos
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