Eggplant and Tofu Curry

This Eggplant and Tofu Curry combines tender eggplant and crispy tofu in a rich, aromatic sauce, creating a delightful dish that's both hearty and satisfying. Perfect for a cozy dinner, it's a Halal-friendly option that celebrates the flavors of Chinese cuisine.

Ingredients

• Eggplant - 200 grams
• Firm tofu - 200 grams
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red chili pepper - 1, sliced
• Soy sauce - 2 tablespoons
• Curry powder - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Green onions - 2, chopped
• Cilantro - for garnish

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
2. Heat 1 tablespoon of vegetable oil in a pan over medium heat, add the tofu cubes, and sauté until golden brown on all sides. Remove and set aside.
3. In the same pan, add the remaining tablespoon of oil, then add minced garlic, ginger, and sliced red chili pepper. Sauté for 2 minutes until fragrant.
4. Add the diced eggplant to the pan and cook for about 5 minutes until it begins to soften.
5. Stir in the curry powder, soy sauce, and salt, mixing well to coat the eggplant.
6. Pour in the coconut milk, bring to a simmer, and cook for an additional 10 minutes until the eggplant is tender and the sauce thickens slightly.
7. Return the tofu to the pan, stir gently to combine, and heat through for another 2-3 minutes.
8. Season with black pepper, garnish with chopped green onions and cilantro, and serve hot over rice.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• High in protein and calcium from tofu, supporting muscle health and bone strength.

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