Eggplant and Tofu Curry
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 435
- Total Fat
- 38 grams
- Saturated Fat
- 21 grams
- Sodium
- 91 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 7 grams
- Protein
- 14 grams
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 435
- Total Fat
- 38 grams
- Saturated Fat
- 21 grams
- Sodium
- 91 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 7 grams
- Protein
- 14 grams
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)
Directions
- 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.
