Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1 large eggplant, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes and coconut milk to the pot and stir to combine.
6. Add the cubed tofu and diced eggplant to the pot and stir to coat with the sauce.
7. Bring the curry to a simmer and cook for 20-25 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 295
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of tofu you prefer, but firm tofu works best in this recipe.
- If you don't have eggplant, you can substitute with zucchini or bell peppers.
- You can use any type of oil you prefer, such as olive oil or coconut oil.
Variations:
- You can add other vegetables to the curry, such as carrots, green beans, or spinach.
- You can use different spices to adjust the level of spiciness to your liking.
- You can add a tablespoon of honey or maple syrup to the curry to balance out the spiciness.
Tips and tricks:
- Make sure to drain the tofu well before using it in the recipe to remove excess water.
- You can press the tofu between paper towels or a clean kitchen towel to remove even more water.
- If you prefer a smoother sauce, you can blend the diced tomatoes before adding them to the pot.
Storage instructions:
- Store any leftovers 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.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, you can add a splash of water or vegetable broth to thin it out.
- If the sauce is too thin, you can simmer the curry for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the curry until the eggplant is tender and the sauce has thickened to ensure that it is fully cooked.
Food history:
- Curry is a dish that originated in South Asia and has since become popular all over the world.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or naan bread.
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Region: Indian