Eggplant and Tofu Curry

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Delicious. Did not include the water and used chicken and regular eggplant instead. Everything turned out great and it was pretty easy.

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I thought this recipe had a very nice flavor. I didn't have tofu though, so I'm not sure how that is. It was a little soupy, but if you put it over rice you don't really notice it. I think I may have put in more tomatoes then the recipe called for too because I just used fresh tomatoes and guestimated. It is a good use of eggplant though, I'm never quite sure what to do with eggplant.

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I found this to be super bland and watery...filling though, and I suppose quite healthy. I'm going to take other readers' suggestions and not add water and dial the spice way up.

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I really enjoyed this recipe. I added more curry powder, some allspice and some red pepper flakes to give it some more flavor. Anyone whose complaint is that it's bland just needs to taste it before serving it. I'll admit the original recipe is lacking in flavor but can easily be amended. The was definitely no need for the water; I didn't even add the whole can of coconut milk but slowly added it to create a richer sauce. Give this recipe a try sometime!

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The texture was great. I loved the amounts of vegetables, but it didn't have much flavor. I felt like I shouldn't have added the water.

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I agree completely with krismarck. I've made this dish 3 times since seeing it in the magazine and it's been fabulous each time.
I doubled the curry powder and that's about it. Even my 17 yr-old asks for it specifically.

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4.5 stars-I don't know why this was poorly rated. I just ate it for dinner and it was "out of the park!" The only tweak we made was doubling the curry powder and the Japanese eggplants were too small so I used regular ones. The afterburn was delicious. With recipes like this I wont have to go out for curry anymore!

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Do yourself a favor and pay attention to the reviews on this one. EXTREMELY bland and flavorless, despite adding more spices than listed in recipe. I added lots of curry powder, cumin, and coriander coupled with salt and pepper at the end. You could not pay me to make this recipe again. So disappointed.

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OK, I made some changes. Big changes. First of all, I believe tofu should be introduced much earlier in the recipe; I added it after adding the tomatoes. Adding it earlier gives it a chance to take on the flavor of the spices and tastes not unlike paneer (which would be a great substitute for non-vegans}. I wasn't sure if this recipe was supposed to be Indian or Thai (or neither inspired, so I went with Indian, adding 1 teaspoon cumin seed, 1 teaspoon ground smoked coriander, and 1 teaspoon of Garam Masala. Instead of the plum tomatoes, I used fire roasted diced tomatoes because that's what I had on hand and I put the spinach in the food processor until it was almost like pesto, as the Indians often do. Finally, I added fresh cilantro at the very end. The bottom line is, if you're going to use bland ingredients such as eggplant and tofu, you have to compensate with bold spices and herbs. I would encourage shelby15 to give this another try using more seasoning.

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I have never written a review for any recipe but had to for this one since it was so awful. A waste of time and money. It definitely took longer than 30 minutes to prepare, and the taste was bland. What a disappointment! Skip this one!