Eggplant and Tofu Curry Recipe

Ingredients

  • 3 tbsps vegetable oil
  • 1 onion medium, sliced
  • 5 cloves garlic
  • 1 ginger 3-inch piece, peeled
  • 1 jalapeno chilies remove seeds for less heat
  • 14 ozs plum tomatoes whole
  • 2 japanese eggplants cut into ¾-inch pieces
  • + 7 more ingredients
    • 1 tsp curry powder
    • 14 ozs unsweetened coconut milk
    • 12 ozs firm tofu cut into ½-inch cubes and patted dry
    • 3 cups spinach
    • freshly ground pepper
    • kosher salt
    • rice for serving, optional

View full recipe at SpringPad

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