Eggplant and Tofu Curry Stir-Fry

This Eggplant and Tofu Curry Stir-Fry is a vibrant and flavorful dish that combines tender eggplant and protein-packed tofu in a fragrant coconut curry sauce. It's a quick and healthy meal that's perfect for a weeknight dinner.

Ingredients

• Eggplant - 200 grams, diced
• Firm tofu - 150 grams, cubed
• Coconut milk - 150 ml
• Soy sauce - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Green bell pepper - 100 grams, sliced
• Onion - 1 medium, sliced
• Vegetable oil - 2 tablespoons
• Curry powder - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced onion and green bell pepper, cooking for 3-4 minutes until softened.
4. Stir in the diced eggplant and cook for an additional 5 minutes, stirring occasionally.
5. Add the cubed tofu and sprinkle with curry powder, mixing well to coat all ingredients.
6. Pour in the coconut milk and soy sauce, stirring to combine everything evenly.
7. Season with salt and black pepper to taste, then let the mixture simmer for about 10 minutes until the eggplant is tender.
8. Once cooked, remove from heat and garnish with fresh cilantro before serving.

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: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in protein and calcium from tofu, supporting muscle health.

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