Amazing Aubergine (Eggplant) Curry
Servings: 2 people
Calories: 534kcal
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Ingredients
Rice and Tofu
- ½ cup (90 g) basmati rice
- 9 oz (255 g) tofu
- 1 tsp olive oil
Aubergine Curry
- 1 tsp olive oil
- 15 oz (425 g) aubergine (medium)
- 1 red onion
- 2 clove garlic
- 1 tsp curry powder (eg. garam masala)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 cup (240 g) crushed tomatoes
- 1 cup (240 ml) low fat coconut milk
- Salt and pepper to taste
Optional:
- 1 tsp sugar (or 1-2 tbsp mango chutney)
Instructions
Prep Rice and Tofu
- Cook rice according to packet instructions.
- Dice the tofu into small pieces. Heat up the olive oil to medium heat in a frying pan and add the tofu. Add some salt and let it fry for 15 min or until it’s crunchy. Make sure to stir occasionally, have patience and taste test!
Prep Aubergine Curry
- Cut the aubergine into small cubes. Fry in a large pan with olive oil on medium heat for 3-4 minutes. Add a good dash of water, so it doesn’t burn.
- In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
- Crush or dice the garlic.
- Stir in the garlic, curry powder, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.
- Pour in the chopped tomatoes and coconut milk. Add a good dash of salt. Taste test! See if you like to add more salt and/or spices.
- Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.
- Serve with salt and pepper to taste.
Video
Nutrition
Calories: 534kcal | Carbohydrates: 74g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 259mg | Potassium: 1099mg | Fiber: 13g | Sugar: 18g | Vitamin A: 310IU | Vitamin C: 21mg | Calcium: 262mg | Iron: 5mg