Eggplant curry with tofu – a detailed recipe for cooking. value of one serving: (4 total) Calories 435, total fat 38 g., saturated fats, proteins 14 g, carbohydrates 17 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Antonis Achilleos Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr tofu, cut into large cubes and dry
- 400 gr. canned plum tomatoes with brine
- 2 eggplant, cut into large cubes
- 3 tbsp. l vegetable oil
- 1 medium onion, cut into half rings
- 5 cloves of garlic
- 1 slice (7.5 cm.) Ginger root, peel
- 1 fresh chili pepper, remove seeds
- 1 tsp curry powder
- 400 gr. sugar free coconut milk
- 3 tbsp. fresh spinach
- Coarse salt and freshly ground pepper
- Boiled rice, served (optional)
Recipes with similar ingredients: tofu, eggplant, curry, onion onions, garlic, ginger root, chili peppers, plum tomatoes, coconut milk, spinach, rice
Recipe preparation:
- Heat in a pan with a thick bottom 1 tbsp. l vegetable oil. Add onion and cook until soft, about 5 minutes. By time using a food processor, grind garlic into a paste, ginger, chili pepper and 1 – 2 tbsp. l water. Get the tomatoes from the can shift in a separate bowl and knead a little. Brine to leave.
- Add the remaining 2 tbsp to the pan. l vegetable oil and eggplant; cook 2 minutes Add ginger paste and continue. cook, stirring, another 2 minutes. Add curry powder, tomatoes and cook, stirring, 1 min. Add brine and 1 tbsp. water boil 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 1 more min. until the leaves go down. Salt and pepper. Serve Curry with rice.
