| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 5 cloves garlic
- 1 3-inch piece ginger, peeled
- 1 jalapeno pepper (remove seeds for less heat)
- 1 14-ounce can whole plum tomatoes
- 2 Japanese eggplants, cut into 3/4-inch pieces
- 1 teaspoon curry powder
- 1 14-ounce can unsweetened coconut milk
- 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry
- 3 cups spinach
- Kosher salt and freshly ground pepper
- Rice, for serving (optional)
Instructions
- Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
- Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.
Nutrition Facts
| Calories | 435 |
| Total Fat | 38 grams |
| Saturated Fat | 21 grams |
| Sodium | 91 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 7 grams |
| Protein | 14 grams |
Reviews
this is quite possibly the WORST recipe I have ever made. it had no flavor (and i doubled the curry powder / used fire-roasted crushed tomatoes to help), was a complete waste of all the ingredients. it doesn’t know what kind of curry it’s trying to be — thai? no, no basil. indian? no, not spicy. it’s just…. bland garbage. the tofu, i added earlier like everyone suggested, still had no flavor and was just filler for this poorly thought up, watery curry powder mess. i would recommend this be removed from this site, in all honesty.
I made this recipe a couple of times. It was delicious but better when tofu is in the oven with some oil and added at the end
Will save this recipe but when i make this again i will, as suggested by some of the other reviews, add the tofu earlier in the cooking process. Adding just plain tofu at the end doesn’t do anything for the tofu, it has no flavor. Also, i added 8oz shiitake mushrooms , next time ill add more just because i love mushrooms, shiitake mushrooms don’t shed water so thats a good thing, added with the onion in the beginning. Like some of the other reviews, i thought it was lacking flavor. I did add extra curry powder and added soy sauce and some mongolian fire oil which helped. I think adding some toasted sesame oil with the onions, tofu and mushrooms in the beginning would be good too…i’ll try that next time
Flavorful and satisfying! Made this for lunch today and I was impressed with all the flavors that hits you. I increased the curry power a bit and used more jalapeños.
I will be making this again. This is the way to bring more flavor to tofu!!!
I will be making this again. This is the way to bring more flavor to tofu!!!
Love this recipe! I’ve made it several times and it is always a hit (especially with my 18mo!). As others have said, definitely cut the water in half. I leave out the jalapeno (because 18mo) and double the curry powder for some extra flavor. It’s not a quick meal but is a great one-pot dinner. Especially if you use crushed tomatoes instead of whole plum tomatoes that you crush yourself (why?). I also let everything cook a little longer than the recipe says to let it thicken a bit more and infuse the tofu with a little more flavor.
Very good. def. a keeper
Pretty good! Just needs less water, more coconut milk, and MORE CURRY POWDER.
I agree with others that this recipe is too watery. Even omitting the water called for, adding the entire can of coconut milk made it too watery. So, add it gradually, and check to see if you think it’s enough before pouring in the whole can. Flavor was good. I would cut the tofu into very small chunks, 1/2 inch at best – measure them! Mine were too big!
I Adjusted this recipe to a Thai version. Instead of spinach and Jalapeno I used Thai basil and Thai red pepper and also added 2 tbs of fish sauce, omitted the tomatoes. Came great an tasty!
As written, this recipe is lacking, but after adding garlic powder, salt and cayenne pepper and cooking down the liquid a bit longer, it was really tasty! We served over rice.