Eggplant and Tofu Curry

Name: Eggplant and Tofu Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 397 grams whole plum tomatoes; 1 teaspoon curry powder; 2 Japanese eggplants, cut into 3/4-inch pieces; 5 cloves garlic; 1 3-inch piece ginger, peeled; 1 jalapeno pepper (remove seeds for less heat); 4 servings Kosher salt and freshly ground pepper; 1 medium onion, sliced; 90 grams spinach; 340 grams firm tofu, cut into 1/2-inch cubes and patted dry; 397 grams unsweetened coconut milk; 3 Tbsps vegetable oil

If you have about 30 minutes to spend in the kitchen, Eggplant and Tofu Curry might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $2.59 per serving, you get a main course that serves 4. One portion of this dish contains about 15g of protein, 38g of fat, and a total of 505 calories. A mixture of canned tomatoes, curry powder, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a rather cheap recipe for fans of Indian food. If you like this recipe, take a look at these similar recipes: Tofu Eggplant Curry, Eggplant and Tofu Curry, and Eggplant and Tofu Curry.

Instructions

Heat 1 tablespoon vegetable oil in a pot over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

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.

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Jalapeno Pepper

Garlic

Ginger

Onion

Water

Equipment you will use

Food Processor

Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.

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Tomato

Juice

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Bowl

Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes.

Ingredients you will need

Vegetable Oil

Eggplant

Equipment you will use

Pot

Add the garlic-ginger paste and cook, stirring, 2 more minutes.

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Ginger Paste

Garlic

Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute.

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Curry Powder

Tomato

Juice

Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes.

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Tomato Juice

Water

Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes.

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Coconut Milk

Eggplant

Tofu

Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper.

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Salt And Pepper

Spinach

Serve with rice, if desired.

Ingredients you will need

Rice

Photograph by Antonis Achilleos

Equipment

Pot

Food Processor

Bowl

Ingredients

Servings:

397grams

whole plum tomatoes 1teaspoon

curry powder 2

Japanese eggplants, cut into 3/4-inch pieces 5cloves

garlic 1

3-inch piece ginger, peeled 1

jalapeno pepper (remove seeds for less heat)4servings

Kosher salt and freshly ground pepper 1medium

onion, sliced 90grams

spinach 340grams

firm tofu, cut into 1/2-inch cubes and patted dry 397grams

unsweetened coconut milk 3Tbsps

vegetable oil

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Riesling, Gruener Veltliner, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.