Moosewood eggplant curry

Prep:15minCook:40min

From the Moosewood Cookbook, with modifications: roast tofu separately if desired. Add diced potatoes after sautéing the onions and cook with some water, pan covered, for about 15 minutes before adding the eggplant, or skip this and serve on rice or naan. Added more eggplant.

Updated at: Sun, 16 Aug 2026 05:24:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories266.5 kcal (13%)

Total Fat8.7 g (12%)

Carbs31.1 g (12%)

Sugars7.4 g (8%)

Protein18 g (36%)

Sodium432.4 mg (22%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1 Tbspoil

1 Tbspmustard seeds

1 Tbspsesame seeds

2 tspcumin seeds

1 ½ cupsonion

chopped

1 tspsalt

2 tspturmeric

½ tspcayenne

or more to taste

5Japanese eggplants

cut into 1-inch cubes

water

as needed

2 cupsfrozen green peas

or fresh

1 bunchfresh cilantro

small, minced, optional

2 x 14 ozfirm tofu

2 lbsyukon gold potatoes

Instructions

Step 1

Heat oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds and saute until they begin to pop (5 minutes).

Step 2

Add onion, salt, turmeric and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, until the onion is translucent.

Step 3

Add eggplant and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes, until the eggplant is soft. You might need to add a little water if the mixture is dry. Cover the pan between stirrings.

Step 4

Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.