Eggplant and Tofu Curry
Soft eggplant and silky tofu in aromatic red curry, a vegetarian showstopper with unexpected depth.
30minutes
4servings
340calories
14gprotein
$2.30per serving
Ingredients (serves 4)
- 14 oz extra-firm tofu
- 1 large eggplant
- 1 can coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar
- 2 kaffir lime leaves
- 1 cup bell peppers
- fresh basil for garnish
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Save this recipeInstructions
- 1
Press tofu and cut into cubes. Peel eggplant and cut into 1-inch chunks. Slice bell peppers.
- 2
Heat 1 tablespoon oil in a large pot over medium heat. Stir in curry paste and cook for 1 minute.
- 3
Add eggplant and cook for 5 minutes, stirring occasionally.
- 4
Pour in coconut milk, soy sauce, palm sugar, and lime leaves. Simmer for 10 minutes until eggplant is very tender.
- 5
Gently add tofu cubes and bell peppers. Simmer for 4 minutes.
- 6
Tear fresh basil over the top and serve over jasmine rice.
