Eggplant and Tofu Curry Recipe : Food Network Kitchen : Food Network

Ingredients

  • Rice, for serving (optional)
  • Kosher salt and freshly ground pepper
  • 3 cups spinach
  • 12 ounces firm tofu, cut into ½-inch cubes and patted dry
  • 1 14 -ounce can unsweetened coconut milk
  • 1 teaspoon
  • 2 Japanese
  • + 4 more ingredients
    • 11 14 -ounce can whole
    • 51 3 -inch piece
    • 1 medium onion, sliced
    • 3 tablespoons

Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush ...

View full recipe at SpringPad

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