Tofu Eggplant Curry

Name: Tofu Eggplant Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian
Ingredients: 7 ounces firm or extra firm tofu (pressed for at least 15 minutes and then torn into bite-sized pieces); 2 cups sliced eggplant ((baby eggplant preferred)); 1 tablespoon ginger-garlic paste (or 3 cloves of garlic, minced and 1/2” piece of ginger, minced); 1 teaspoon Kashmiri chili powder (or use paprika); 1/2 teaspoon salt; 2 tablespoons cornstarch (or other starch ); 1 teaspoon oil; 1/2 teaspoon cumin seeds; 1 black cardamom pod, (broken open, or use green cardamom); 2 bay leaves; 2 whole cloves; 1 1/2 cups chopped onion, (Red onion, chopped small); 2 tablespoons almond flour; 2 tablespoons shredded coconut; 2 tablespoons ginger-garlic paste (, or 5 cloves of garlic minced, 1 inch ginger minced); 1/2 teaspoon cayenne (or Indian chili powder); 1 tablespoon ground coriander; 2 tablespoons tomato paste; 1/4 cup non-dairy yogurt (or used non-dairy cream of choice); 1 1/2 cups of water; cilantro and lime juice

Instructions

Prep:20minCook:40min

Rich, cumin, black cardamom scented Indian Tofu eggplant curry. Spicy crispy eggplant and tofu with Onion Coconut cardamom sauce. serve with naan, or rice. Gluten-free

Updated at: Thu, 21 Nov 2024 10:05:44 GMT