Eggplant and Tofu Curry


Adapted from Tender by Nigel Slater

Fairly difficult

Eggplant and Tofu Curry


For 6 Person(s)


  • 2 large eggplants
  • 3 medium onions
  • 2 tablespoons peanut oil
  • 8 cardamom pods
  • 2 tablespoons coriander pods
  • 2 teaspoons black peppercorns
  • 4 cloves garlic
  • 1 Thumb-size piece of ginger
  • 2 teaspoons turmeric
  • 10 medium-size tomatoes
  • 8 ounces extra-firm tofu, cut into cubes
  • 2 cans coconut milk
  • 4 small, hot red chilies
  • Salt to taste
  • 1 Small bunch of mint
  • 1 Small bunch of cilantro

Eggplant and Tofu Curry Directions

  1. Cut the eggplant into fat chunks. Put them in a colander and sprinkle heavily with salt. Leave them to sweat and drain for 30 minutes or longer.
  2. Peel and roughly chop the onions, then cook them with the oil in a large pan over moderate heat until they are soft, translucent and sweet.
  3. Meanwhile, crush the cardamom pods with the flat blade of a knife or a rolling pin, and shake out the little black seeds into a mortar or spice grinder. Add the coriander seeds and peppercorns and grind them into a coarse powder.
  4. Thinly slice the garlic. Peel the ginger and cut it into thin matchsticks. Stir the garlic and ginger into the onions along with the turmeric and ground spices. Peel and seed the tomatoes and add them to the pan.
  5. Rinse the eggplant and pat it dry. Without oiling, grill on a ridged cast-iron grill pan until they start to soften and have dark grill lines across them. Turn them as you go, so they are cooked on both sides and remove them as they are ready—replacing them with another batch.
  6. Add them, along with the tofu, to the onions, then pour in the coconut milk and bring to a boil. Add the chilies and a little salt and continue cooking at a simmer for about 45 minutes. The eggplant should be soft and silky but not falling apart.
  7. Lift out the eggplant pieces, tofu, tomatoes and some of the onions with a slotted spoon. Reduce the sauce in the pan by boiling hard for 5 minutes or so. Use an immersion blender to blend the sauce to a smooth consistency.
  8. Return the vegetables and tofu to the pot, then chop the mint and cilantro and stir them in, with a final seasoning of salt and pepper.

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