The Endless Meal · by Kristen Stevens★ 4.7 (60)
Eggplant Curry with Chickpeas and Tofu
NUTRITION · PER SERVING35M COOK
CAL 30%·PRO 40%
CARBS 47G32% OF CAL
16G FIBER0G ADDED0G INTRINSIC16G OTHER15G TOTAL SUGAR
FAT 38G59% OF CAL
27G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry built on eggplant, tofu, and chickpeas, spiced with garam masala and cumin. Serve over basmati rice for an Indian-inspired weeknight meal.
mainindiancurrytofubeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on The Endless Meal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons coconut oil (divided)
- 16 ounce package of medium-firm tofu (cubed and dried with paper towel)
- 2 long Asian eggplants (diced)
- 1 medium onion (very thinly sliced (use a mandolin, if you have one))
- ¼ cup minced ginger
- 4 cloves garlic (minced)
- 1 tablespoon garam masala
- ½ tablespoon EACH: cumin seeds, turmeric, sea salt
- Optional: ½ teaspoon chili flakes
- ¼ cup tomato paste
- 14 ounce can coconut milk (400ml)
- ½ can water (measured from the empty coconut milk can)
- 2 teaspons brown sugar
- 15 ounce can chickpeas (drained and rinsed)
- Cilantro (to serve)
At a glance
PER SERVING · TIME 35M
CAL 30%·PRO 40%
CARBS 47G32% OF CAL
16G FIBER0G ADDED0G INTRINSIC16G OTHER15G TOTAL SUGAR
FAT 38G59% OF CAL
27G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 976mg
- Total sugar
- 15g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 651mg
- Calcium
- 260mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 976MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.