Recipe courtesy of Food Network Kitchen
Save Recipe Print
Eggplant and Tofu Curry
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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.

Photograph by Antonis Achilleos

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Sausage and Eggplant Fusilli

Recipe courtesy of Giada De Laurentiis

Eggplant Lasagna

Recipe courtesy of Danny Boome

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

Curried Chicken Salad

Recipe courtesy of Ina Garten

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Curried Shrimp Biryani

Recipe courtesy of Food Network Kitchen

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword