Eggplant Curry with Tofu
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 435, total fat 38 G., saturated fats G., proteins 14 G., carbohydrates 17 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 435, total fat 38 G., saturated fats G., proteins 14 G., carbohydrates 17 G., fiber G., cholesterol mg, sodium mg, sugar G.
Eggplant and tofu curry - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g tofu, cut into large cubes and patted dry
- 400 g canned plum-shaped tomatoes with brine
- 2 eggplant, cut into large cubes
- 3 tablespoons of vegetable oil
- 1 medium onion, cut into half rings
- 5 cloves of garlic
- 1 piece (7.5 cm) ginger root, peeled
- 1 fresh chili pepper, seeds removed
- 1 tsp curry powder
- 400 g of unsweetened coconut milk
- 3 cups fresh spinach
- Coarse salt and freshly ground pepper
- Boiled rice, for serving (optional)
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Cooking the dish according to the recipe:
- Heat 1 tablespoon of vegetable oil in a heavy-bottomed saucepan. Add the onion and cook until softened, about 5 minutes.
Meanwhile, using a food processor, grind the garlic, ginger, chili pepper and 1-2 tablespoons water into a paste.
Remove the tomatoes from the jar, place them in a separate bowl, and mash them slightly. Reserve the brine. - Add the remaining 2 tablespoons vegetable oil and the eggplant to the pan; cook for 2 minutes.
Add ginger paste and continue cooking, stirring, for another 2 minutes.
Add curry powder and tomatoes and cook, stirring, for 1 minute. Add brine and 1 cup of water and cook for another 3 minutes.
Add coconut milk and tofu, bring to a boil and simmer until eggplant is tender, about 5 minutes.
Add spinach and continue cooking for another 1 minute, until the leaves are wilted. Season with salt and pepper.
Serve the curry with rice.
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