Creamy Tofu and Eggplant Curry

Informations supplémentaires

35 min. | 459 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Cut the tofu, eggplant, pepper and tomatoes into small cubes. Chop the cilantro and the shallot.

2. Cook the tofu Heat a drizzle of oil in a large pan on medium-high. Cook the tofu for 5-7 minutes until browned. Add salt. Remove from the skillet.

3. Cook the tomatoes Add a drizzle of oil if needed to the pan. Add the tomatoes, shallot, bell pepper and curry paste to taste in the pan. Cook 4-5 minutes. Roughly crush the tomatoes using a potato masher. Add a pinch of sugar, salt and pepper.

4. Add the eggplant Add the eggplant and tofu and mix well. Add the broth cube and 2 ^2P | 3 ^3P cups of water. Bring to a boil. Cover and simmer 10-12 minutes over medium heat.

5. Add the cream Add the cream and mix. Adjust the salt and pepper to taste.

6. Plate your dish Garnish the tofu curry with the yogurt and cilantro and serve with the pita. Bon appétit!

300gTofu

15mlRed Curry Paste

0.5unitEggplant(s)

2unitTomato(es)

0.5unitCilantro

1unitPepper(s)

2unitPita(s)

1unitShallot

100gGreek Yogourt 2%

1unitVegetable Broth Cube(s)

80mlCream 18%

What you need pan, bowl

459 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 47g

16%

fat 22g

34%

cholesterol 27mg

fiber 13g

52%

protein 24g

saturated 7g

35%

sodium 932mg

39%

sugar 18g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg