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Creamy Tofu and Eggplant Curry

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Creamy Tofu and Eggplant Curry

with tomato sauce, bell pepper, yogurt, cilantro and pita

Informations supplémentaires
35 min. | 459 kcal | easy | Vegetarian, Spicy | 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
9%
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