Best Eggplant And Tofu Curry Recipes

Eggplant and Tofu Curry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
1 medium onion, sliced
5 cloves garlic
1 3-inch piece ginger, peeled
1 jalapeno pepper (remove seeds for less heat)
1 14-ounce can whole plum tomatoes
2 Japanese eggplants, cut into 3/4-inch pieces
1 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
12 ounces firm tofu, cut into 1/2-inch cubes and patted dry
3 cups spinach
Kosher salt and freshly ground pepper
Rice, for serving (optional)

Steps:

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 the tomatoes in a separate bowl.
Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.

Nutrition Facts : Calories 435, Fat 38 grams, SaturatedFat 21 grams, Sodium 91 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 14 grams

Tofu and Eggplant Green Curry image

Provided by hello

Categories Curries

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

600 g firm tofu
400 g eggplants or 400 g aubergines
100 g shallots
400 ml coconut cream
100 ml vegetable stock
50 g cornstarch, for dusting
1/2 teaspoon cayenne pepper
1 fresh basil leaf (optional)
1 red Thai chile (optional)
15 ml vegetable oil, for a non-stick pan
1 bunch fresh cilantro or 1 bunch coriander
2 stalks lemongrass
4 pieces green jalapeno peppers (optional)
2 pieces shallots
6 garlic cloves
2 limes, juice

Steps:

Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
Slice shallots into thin rings. Season with salt and cayenne pepper.
Lightly dust with cornstarch and fry until crispy. Set aside.
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
Add in vegetable stock into the pan to deglaze.
Add in coconut cream and eggplant. Cook until the eggplant is tender.
Add in tofu and heat for about a minute.
Season to taste with salt or fish sauce.
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.