Eggplant and Tofu Curry

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Eggplant and Tofu Curry at home. This main course has 505 calories, 15g of protein, and 39g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.59 per serving. A couple people made this recipe, and 21 would say it hit the spot. A mixture of canned tomatoes, kosher salt, ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is spectacular. If you like this recipe, you might also like recipes such as Tofu Eggplant Curry, Eggplant-Tofu Ragout, and Eggplant and Tofu with Plum Sauce.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 14-ounce can 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)

Kosher salt and freshly ground pepper

1 medium onion, sliced

3 cups spinach

12 ounces firm tofu, cut into 1/2-inch cubes and patted dry

1 14-ounce can unsweetened coconut milk

3 tablespoons vegetable oil

Equipment:

pot

food processor

bowl

Cooking instruction summary:

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

 

Step by step:


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

2. 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.

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

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

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

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

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

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

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

10. Serve with rice, if desired.

11. Photograph by Antonis Achilleos


Nutrition Information:

Quickview
504k Calories
15g Protein
38g Total Fat
33g Carbs
42% Health Score
Limit These
Calories
504k
25%

Fat
38g
60%

  Saturated Fat
30g
188%

Carbohydrates
33g
11%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
367mg
16%

Get Enough Of These
Protein
15g
30%

Vitamin K
125µg
120%

Manganese
1mg
98%

Fiber
12g
52%

Vitamin A
2419IU
48%

Vitamin C
30mg
37%

Potassium
1280mg
37%

Copper
0.69mg
35%

Folate
130µg
33%

Iron
5mg
30%

Magnesium
112mg
28%

Vitamin B6
0.52mg
26%

Calcium
215mg
22%

Phosphorus
213mg
21%

Vitamin E
3mg
21%

Vitamin B3
3mg
19%

Vitamin B1
0.23mg
15%

Selenium
8µg
12%

Vitamin B5
1mg
12%

Vitamin B2
0.19mg
11%

Zinc
1mg
10%

covered percent of daily need
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