Ingredients with Measurements:
- 1 block of annin tofu, cubed
- 1 large eggplant, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tablespoons of oil
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until the onion is translucent.
2. Add the eggplant to the pot and cook for 5-7 minutes until it starts to soften.
3. Add the curry powder, cumin, coriander, turmeric, and salt to the pot and stir until the vegetables are coated in the spices.
4. Pour in the coconut milk and vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the curry simmer for 15-20 minutes until the eggplant is fully cooked.
5. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the pot and stir until the curry thickens.
6. Add the cubed annin tofu to the pot and gently stir until it is heated through.
7. Serve the curry hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 22g
Protein: 6g
Fiber: 7g
Substitutions for ingredients:
- You can use any type of tofu instead of annin tofu.
- If you don't have vegetable broth, you can use water instead.
- You can use any type of oil for cooking.
Variations:
- Add other vegetables such as bell peppers, zucchini, or carrots.
- Use different spices such as garam masala or chili powder for a different flavor.
- Add chickpeas or lentils for extra protein.
Tips and tricks:
- Make sure to cut the eggplant into bite-sized pieces so that it cooks evenly.
- If the curry is too thick, add more vegetable broth or water to thin it out.
- Taste the curry and adjust the seasoning as needed.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad for a lighter meal.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to tone down the heat.
- If the eggplant is not cooked through, let the curry simmer for a few more minutes until it is fully cooked.
Food safety advice:
- Make sure to wash your hands and all vegetables before cooking.
- Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Annin tofu is a traditional Japanese dessert made from almond milk and agar-agar. It is often used in savory dishes in Japan as well.
Flavor profiles:
This curry has a rich and creamy coconut milk base with a blend of warm and savory spices.
Serving suggestions:
Serve the curry hot with a side of rice or naan bread for a filling and satisfying meal.
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Region: Japanese