Eggplant Curry with Chickpeas and Tofu
This eggplant curry is a creamy Indian-inspired curry with a delicious mix of eggplant, tofu, and chickpeas. It's simple to make, yet rich and deeply flavorful. Serve it over basmati rice for a vegan meal that's perfect for busy weeknights!
Ingredients
- 3 tablespoons coconut oil, divided
- 16 ounce package of medium-firm tofu, cubed and dried with paper towel
- 2 long Asian eggplants, diced
- 1 medium onion, very thinly sliced (use a mandolin, if you have one)
- ¼ cup minced ginger
- 4 cloves garlic, minced
- 1 tablespoon garam masala
- ½ tablespoon EACH: cumin seeds, turmeric, sea salt
- Optional: ½ teaspoon chili flakes
- ¼ cup tomato paste
- 14 ounce can coconut milk, 400ml
- ½ can water, measured from the empty coconut milk can
- 2 teaspons brown sugar
- 15 ounce can chickpeas, drained and rinsed
- Cilantro, to serve
Instructions
- Heat 1 tablespoon of the coconut oil in a large, non-stick frying pan over medium-high heat. Add the dried tofu and pan fry until golden brown on 2 sides, about 5 minutes. Remove from the pan.16 ounce package of medium-firm tofu
- 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.2 long Asian eggplants
- Heat the remaining 1 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.1 medium onion, ¼ cup minced ginger, 4 cloves garlic, 1 tablespoon garam masala, ½ tablespoon EACH: cumin seeds, turmeric, sea salt, Optional: ½ teaspoon chili flakes, ¼ cup tomato paste
- Add the coconut milk, water, and sugar to the pan, 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, covered, for 12-15 minutes, or until it is soft but not mushy.14 ounce can coconut milk, ½ can water, 2 teaspons brown sugar
- Stir the chickpeas and tofu into the curry and let them heat through. Serve with rice and some cilantro on top.15 ounce can chickpeas, Cilantro
Serving: 1 serving = ¼ of the recipe, Calories: 451kcal, Carbohydrates: 47g, Protein: 20g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Sodium: 1393mg, Potassium: 1160mg, Fiber: 18g, Sugar: 15g, Vitamin A: 345IU, Vitamin C: 14mg, Calcium: 227mg, Iron: 4mg