Eggplant and Tofu Curry

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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. 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.
  2. 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.