Tofu Eggplant Curry

Tofu Eggplant Curry

Quick, easy, and healthy curry that's done in minutes! 
Course Main Course
Cuisine Indian
Keyword curry, eggplant, tofu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 187kcal


  • 1/4 cup vegetable oil, divided
  • 1 cup onion, sliced
  • 1 block firm tofu, thoroughly pressed dried and cubed
  • 1 large eggplant, cubed (skin removed if desired) could substitute 2 Japanese eggplants
  • 1 teaspoon kosher salt
  • 5 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 2 teaspoons curry powder
  • 1 teaspoon sriracha sauce more or less depending on how spicy you like it
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can reduced fat coconut milk regular is fine
  • 2 cups baby spinach
  • 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