Eggplant Tofu Curry

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Servings: 6 Difficulty: Intermediate
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Indian-style savory and satisfying main that brings home-style flavor to your table
Eggplant Tofu Curry recipe image
Eggplant Tofu Curry recipe image
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Eggplant Tofu Curry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 460.0

Description

This Indian main features Eggplants, Canola oil, Onions; chopped, Cloves; minced, Tomatoes; peeled and chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. tofu; cubed 2 ts Garam masala (available in -Indian markets) 1/2 c Cilantro, fresh; chopped Poke several holes in each eggplant with a fork.
  2. Bake at 400 degrees for about 45 minutes or until they are soft.
  3. Let cool and then peel and chop them.
  4. Saute onions and garlic in oil in a large skillet.
  5. When onions are soft add spices and saute for 2-3 minutes.
  6. Add tomatoes and cook for 5 minutes more.
  7. Add the eggplant and cook another 5-10 minutes so the flavors can combine.
  8. Add cubed tofu, garam masala and fresh cilantro before serving

Nutrition Facts

Servings 6

Amount Per Serving
Calories 460.0kcal
% Daily Value *
Total Fat 43.3g67%
Saturated Fat 15.0g75%
Cholesterol 57.8mg20%
Sodium 36.1mg2%
Total Carbohydrate 25.8g9%
Dietary Fiber 7.0g29%
Sugars 12.7g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, black, canola, chiles, chopped, cloves, coriander, crushed, curry, eggplant, eggplants, extrafirm, ground, indian, main, minced, morinu, oil, onions, peeled
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