Eggplant and Tofu Curry

By wing118677

Ingredients

• 3 tbls. veg. oil
• 1 med. onion sliced
• 5 cloves of garlic, peeled
• 1 3" piece of ginger peeled
• 1 jalapeno pepper
• 1 14 oz. can of plum tomatoes
• 2 japanese eggplants, cut in 3/4 inch pieces
• 1 tsp. curry powder
• 1 14 oz. can of coconut milk
• 12 oz. firm tofu, cut into 1/2 " cubes and patted dry
• 3 cups spinach
• salt, pepper
• rice

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Heat 1 tbl. veg. oil in pot over med. heat. Add onion and cook until soft, 5 mins.

Puree garlic, ginger, jalapeno, and 1 to 2 tbls. water in a food processor until a paste forms.

Drain the tomatoes, reserving the juice. Coarsely chop the tomatoes in a separate bowl.

Add the remaining 2 tbl. veg. oil and eggplant to the pot, cook 2 mis. Add the garlic-ginger paste and cook, stirring, 2 more minutes.

Add the curry powder and tomatoes, but not the juice., cook stirring for 1 min.

Add tomato juice, and 1 c. water and cook, stirring until slightly reduced, about 3 mins.

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

Add spinach, and cook until wilted, about 1 min. Sason with salt and pepper. Serve over rice.