eggplant and tofu curry

prep time:  tbd
cook time:  tbd
servings:  4

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
rice - for serving

1.  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 - 2 tablespoons water in a mini food processor until a paste forms.  drain the tomatoes, reserving the juice, and coarsely crush the tomatoes in a separate bowl.

2.  add the remaining 2 tablespoons vegetable oil and the eggplant to the pot, cook 2 minutes.  add the garlic-ginger past 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.

- food network magazine, april 2011

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