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 healthy vegan meal that's perfect for busy weeknights!
Ingredients
3tablespoonscoconut oil, divided
16ouncepackage of medium-firm tofu, cubed and dried with paper towel
2long Asian eggplants, diced
1mediumonion, very thinly sliced (use a mandolin, if you have one)
¼ cupminced ginger
4clovesgarlic, minced
1tablespoongaram masala
½tablespoonEACH: cumin seeds, turmeric, sea salt
Optional: ½ teaspoon chili flakes
¼cuptomato paste
14ouncecan coconut milk, 400ml
½can water, measured from the empty coconut milk can
2teasponsbrown sugar
15ouncecan 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.