Sunday, September 29, 2013

Thai eggplant and tofu curry (Serves 4)

Thai eggplant and tofu


1. Eggplant 1 medium, cut into ¾ inch piece
2. Tofu 12 oz block, cut to cubes
3. Onions 1 medium, sliced
4. Ginger, garlic 1 TBSP each
    Green chilly 1, slit
5. Tomato puree 1 TBSP
6. Any kind of Asian curry powder 1 ½ tsp (I used chicken masala)
7. Spinach 1 cup
8. Salt as needed
9. Black pepper powder to taste
10. Coconut milk ½ cup
11. Oil 3 TBSP


  • Heat oil and sauté the onions till translucent.
  • Next add the eggplant and cook for few minutes.
  • Meanwhile, puree ginger, garlic and green chilly adding little water. Add this to the pan and sauté till raw smell goes off.
  • Now add the curry powder and cook for a minute and add the tomato puree. Combine well and cook at medium heat for 3 minutes.
  • Add ½ cup water and bring to a boil. Once boiling add tofu, spinach, salt and pepper powder.
  • Cook for 10 more minutes and switch off flame.
  • Serve this thai tofu and eggplant curry with rice or rotis.



  1. Loved the combo.Different and tasty preparation

  2. Fingerlicking curry, love to enjoy with a bowl of rice.


Thanks for visiting...We appreciate your time..Happy cooking and don't forget to come back!!!!!


Related Posts Plugin for WordPress, Blogger...