 Eggplant & Tofu Curry
Eggplant & Tofu Curry:
1 large eggplant, sliced into 1/4" rounds
salt
2 tbsp olive oil
4 garlic cloves, minced
1 large pinch of cumin seeds
pinch of coriander seeds
1 red pepper, chopped into 1/2" slices
1 cup cauliflower, cut into small florettes
1 jar TJ's Korma Simmer Sauce or something simmilar
4 oz tofu, cubed
1/2 cup white beans (red kidney beans would be great too or chickpeas)
handful of cashews
small bunch cilantro leaves, chopped
Salt the eggplant slices and place in a colander. Leave for 1 hour. Gently rinse and pat dry. Cut into 1" pieces.
Heat the olive oil and add the minced garlic. Cook gently for 1-2 minutes. Add the cumin and coriander seeds. Cook 1 minute. Add the eggplant, cover, and cook for 5 minutes, stirring as needed to prevent sticking. Add the red pepper and cauliflower, stir well, cover and cook for another 5 minutes. Add the Korma Simmer Sauce and tofu and simmer for 10 minutes until the eggplant is tender. Add the beans and cashews for the last 5 minutes of cooking. Add the chopped cilantro for the last 2 minutes of cooking.
Serve with naan or over rice.
Shel
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