Tofu Eggplant Curry
View original ↗
Vegan Richa · by Vegan Richa★ 4.9 (13)

Tofu Eggplant Curry

NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 24%
CARBS 22G44% OF CAL
6G FIBER10G OTHER7G TOTAL SUGAR
FAT 9G40% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced Indian curry with crispy tofu and eggplant in a rich onion-coconut-cardamom sauce. Complex warmth from cumin and black cardamom. Serve with naan or rice.

mainindiancurrytofudairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 7 ounces firm or extra firm tofu (pressed for at least 15 minutes and then torn into bite-sized pieces)
  • 2 cups sliced eggplant ((baby eggplant preferred))
  • 1 tablespoon ginger-garlic paste (or 3 cloves of garlic, minced and 1/2” piece of ginger, minced)
  • 1 teaspoon Kashmiri chili powder (or use paprika)
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch (or other starch )
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1 black cardamom pod, (broken open, or use green cardamom)
  • 2 bay leaves
  • 2 whole cloves
  • 1 1/2 cups chopped onion, (Red onion, chopped small)
  • 2 tablespoons almond flour
  • 2 tablespoons shredded coconut
  • 2 tablespoons ginger-garlic paste (, or 5 cloves of garlic minced, 1 inch ginger minced)
  • 1/2 teaspoon cayenne (or Indian chili powder)
  • 1 tablespoon ground coriander
  • 2 tablespoons tomato paste
  • 1/4 cup non-dairy yogurt (or used non-dairy cream of choice)
  • 1 1/2 cups of water
  • cilantro and lime juice
PREP
20M
SODIUM
701MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.