Eggplant and Cauliflower Curry with Tofu
A vibrant, creamy coconut curry with eggplant, cauliflower, and crispy tofu tossed in a fragrant herb and spice paste.
Equipment
- Large Skillet
- Blender or Food Processor
- Saucepan
- Spatula or tongs
- Knife
- Cutting Board
Ingredients
- 1 small eggplant cubed
- 1 package firm tofu pat dry, cubed into 2-inch pieces
- 1/2 head cauliflower cut into florets
- 1 bunch cilantro chopped
- 1 jalapeño chopped
- 1 shallot chopped
- 4 cloves garlic smashed and chopped
- 1 tbsp red Thai chili paste
- 1 tbsp lime juice
- 1 tbsp ginger chopped
- 1 tbsp tomato paste
- 1 tbsp light brown sugar
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 can (14.5 oz) light coconut milk
- olive oil for frying tofu
Instructions
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Add the cubed, well-dried tofu in a single layer without overcrowding and fry 2–4 minutes per side until lightly golden; remove and set aside.
- In a blender or food processor, combine cilantro, jalapeño, shallot, garlic, red Thai chili paste, lime juice, ginger, tomato paste, brown sugar, cumin, and turmeric; pulse until it forms a coarse paste.
- Add the coconut milk to the blender and process until smooth.
- Transfer the sauce to a saucepan and simmer over medium-low heat for 10 minutes to meld flavors.
- Add the cubed eggplant and cauliflower florets to the simmering sauce and continue to simmer until tender, about 10 minutes.
- Gently fold the fried tofu into the curry, warm through briefly, then turn off the heat.
- Serve the curry over rice or with naan, if desired.
Notes
- Pat the tofu dry to help it crisp while frying.
- Do not overcrowd the skillet when frying tofu.
- Adjust jalapeño and chili paste to control heat.
- Simmer the sauce to round out the flavors.