Eggplant and Tofu Curry (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
3. Per serving: Calories 435; Fat 38 g (Saturated 21 g); Cholesterol 0 mg; Sodium 91 mg; Carbohydrate 17 g; Fiber 7 g; Protein 14 g
4. Photograph by Antonis Achilleos
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