Eggplant and Tofu Curry

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 large eggplant, diced
• •14 oz (400 g) firm tofu, cubed
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 inch ginger, grated
• •1 can (14 oz) coconut milk
• •2 tbsp red curry paste
• •2 tbsp soy sauce
• •1 tbsp vegetable oil
• •1 red bell pepper, sliced
• •1 cup vegetable broth
• •1 tbsp lime juice
• •1 tsp sugar
• •Salt to taste
• •Fresh cilantro for garnish
• •Cooked jasmine rice, for serving

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and grated ginger; cook for another minute until fragrant.

4. 4

   Add the diced eggplant and red bell pepper, and cook for about 5-7 minutes until softened.

5. 5

   Stir in the red curry paste and tofu cubes, mixing well to coat.

6. 6

   Pour in the coconut milk and vegetable broth; bring to a simmer.

7. 7

   Add the soy sauce, lime juice, and sugar; season with salt to taste.

8. 8

   Let the curry cook for another 10-15 minutes until thickened. Serve over cooked rice and garnish with fresh cilantro.