Side Pannel
Eggplant Tofu Curry
Eggplant Tofu Curry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 4 lg Eggplants
- 1/2 c Canola oil
- 4 c Onions; chopped
- 8 Garlic cloves; minced
- 6 Tomatoes; peeled and chopped
- 1/2 ts Black pepper
- 1/4 ts Red chiles; crushed
- 1/2 ts Turmeric
- 2 tb Ground coriander
- 2 pk Silken extra-firm Mori-Nu
- -tofu; cubed
- 2 ts Garam masala (available in
- -Indian markets)
- 1/2 c Cilantro, fresh; chopped
Directions
Poke several holes in each eggplant with a fork. Bake at 400 degrees for
about 45 minutes or until they are soft. Let cool and then peel and chop
them. Saute onions and garlic in oil in a large skillet. When onions are
soft add spices and saute for 2-3 minutes.
Add tomatoes and cook for 5 minutes more. Add the eggplant and cook
another 5-10 minutes so the flavors can combine. Add cubed tofu, garam
masala and fresh cilantro before serving. Serves 6-8
From DEEANNE's recipe files
about 45 minutes or until they are soft. Let cool and then peel and chop
them. Saute onions and garlic in oil in a large skillet. When onions are
soft add spices and saute for 2-3 minutes.
Add tomatoes and cook for 5 minutes more. Add the eggplant and cook
another 5-10 minutes so the flavors can combine. Add cubed tofu, garam
masala and fresh cilantro before serving. Serves 6-8
From DEEANNE's recipe files
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