Tofu, Pumpkin & Eggplant Curry

Name: Tofu, Pumpkin & Eggplant Curry
Cuisine: Asian, Indian
Ingredients: 2tbsp extra virgin olive oil; 450grams firm tofu; 1x brown onion; 4x garlic clove; 2tsp ginger; 2tsp maple syrup; 1x vegetable stock; 2.5cups lite Soy Milk; 400grams pumpkin; 380grams eggplant; 1x canned tomato; 1tsp mustard seeds; 2tsp ground coriander; 1tsp ground cumin; 2tsp chilli flakes; 1tsp garam masala; 1tsp turmeric powder; 0.5tsp ground cinnamon; 2tbsp coriander leaves; 5tbsp greek yoghurt; 5x roti bread

3 steps

Updated at: Thu, 17 Aug 2023 10:02:13 GMT

Ingredients

5 servings

2 Tbspextra virgin olive oil

450 gramsfirm tofu

2 tspginger

2 ½ cupslite Soy Milk

400 gramspumpkin

380 gramseggplant

1canned tomato

1 tspmustard seeds

2 tspground coriander

1 tspground cumin

2 tspchilli flakes

1 tspgaram masala

1 tspturmeric powder

½ tspground cinnamon

2 Tbspcoriander leaves

5 Tbspgreek yoghurt

5roti bread

Instructions

Step 1

Prepare the vegetables; finely dice the onion, mince garlic and ginger, dice the tomatoes and eggplant into 2-3cm cubes, and pumpkin into 1cm cubes. Dice the tofu into large cubes.

Step 2

Heat a large pot over low-medium heat and heat the olive oil. Add spices - cook for 2 minutes until fragrant. Add onion and sauté until translucent, stirring regularly to prevent burning. Add garlic, ginger, tomatoes, stock cube and pumpkin. Mix well to break up tomatoes and pumpkin. Add coconut milk, tofu and eggplant. Bring to boil then reduce heat to simmer, stirring occasionally for 20 minutes.

Step 3

Once the sauce has been reduced by a third, add maple syrup. Continue to simmer for another 10-15 minutes, taste and adjust with salt and pepper as needed. Heat roti’s as per packet instructions. Serve curry while hot with fresh coriander, warm roti and yoghurt.