Quick, easy, and healthy curry that's done in minutes!
Course Main Course
Keyword curry, eggplant, tofu
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1/4cupvegetable oil, divided
1blockfirm tofu, thoroughly pressed dried and cubed
1largeeggplant, cubed (skin removed if desired)could substitute 2 Japanese eggplants
1teaspoon kosher salt
1tablespoon ginger paste
1teaspoonsriracha sauce more or less depending on how spicy you like it
115 ounce candiced tomatoes
115 ounce canreduced fat coconut milkregular is fine
Rice for Serving
Heat 2 tablespoons of oil in a dutch oven or large pot over medium high heat. Add the onion and tofu and cook for 5 minutes, until onion is softened and tofu is slightly crisped. Push the onions and tofu to the side of the pot and add in the remaining 2 tablespoons of oil. Add in the cubed eggplant and 1 teaspoon of kosher salt and stir, cooking for 2 minutes. Stir in the garlic, ginger paste, curry powder, and sriracha sauce and cook for a minute. Pour in the diced tomatoes and coconut milk and let simmer for 3 minutes, scrapping up any brown bits from the bottom of the pan. Stir in the baby spinach and cook for an additional minute.
Taste for seasonings. Serve over white or brown rice.
*Recipe calories calculated without serving of rice
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com