This Chickpea, Tofu, and Eggplant Curry is an easy to make and delicious weeknight dinner recipe. It’s naturally vegan + gluten-free and made super creamy with coconut milk.
- 2 tablespoons coconut oil, divided
- 1 – package of medium-firm tofu, cubed and dried with paper towel
- 3 long Asian eggplants, quartered into 3-inch strips
- 1/2 large onion, very thinly sliced (use a mandolin, if you have one)
- 2 tablespoons minced ginger
- 4 garlic cloves, minced
- 1 tablespoon garam masala
- 1/2 tablespoon each: cumin seeds, turmeric, sea salt
- Optional: 1/2 – 1 teaspoon chili flakes
- 1/4 cup tomato paste
- 1 can coconut milk
- 1/2 can water
- 1 – 15-ounce can chickpeas, drained and rinsed
- Cilantro, to serve
- Heat 1/2 tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and pan fry until golden brown on 2 sides, about 5 minutes. Remove from the pan.
- Heat 1 tablespoon of coconut oil in the pan used for the tofu. Brown the eggplant on all sides, working in batches if needed. Remove the eggplant from the pan.
- Heat the remaining 1/2 tablespoon of coconut oil in the same pan used for the eggplant. Add the onion and cook for 2-3 minutes, or until it softens. Add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin seeds, and turmeric to the pan and let them toast for 1 minute, stirring constantly. Add the sea salt, optional chili flakes (if using) and the tomato paste and cook for 1 minute, stirring constantly.
- Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck on bits. Add the eggplant back into the pan and turn the heat to low. Let the eggplant cook, uncovered, for 12-15 minutes, or until it is soft but not mushy.
- Stir the chickpeas and tofu into the curry and let them heat through. Serve with some rice (or, my favorite, cauliflower rice) and some cilantro on top.