EGGPLANT AND TOFU CURRY

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