Eggplant and Tofu Curry


  • 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 curry powder
  • 2 Japanese eggplants, cut into ¾-inch pieces
  • + 6 more ingredients
    • 1 14-ounce can whole plum tomatoes
    • 1 jalapeno pepper (remove seeds for less heat)
    • 1 3-inch piece ginger, peeled
    • 5 cloves garlic
    • 1 medium onion, sliced
    • 3 tablespoons vegetable oil

1. 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 cru...

View full recipe at SpringPad


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