Aubergine and Crispy Tofu Curry (Mild)

 
IMG_0993.jpgaubergine and crispy tofu curry
 

I created this mild curry as I often have clients who love curry but cannot tolerate hot spicy foods and I am the same! This has all the flavour without the spice and is a great weeknight or weekend takeaway alternative.

Ingredients (serves 4)

  • 2 aubergines, cut into cubes

  • 280g pack of firm tofu, cubed

  • 2 onions, finely sliced

  • 2 garlic cloves, crushed

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 1 tsp ground coriander

  • 400ml can chopped tomatoes

  • 400ml can coconut milk

  • 2 tbsp cornflour

  • Handful of coriander, roughly chopped

  • Rice to serve

 

Method

  1. Heat oven to 200C/180C fan/gas 6. Place aubergine on a roasting tin, drizzle with a little olive oil and season with some salt and pepper. Roast for 20 mins.

  2. Meanwhile lightly fry the onions in a little olive oil for around 5 mins until soft. Add the garlic and spices and stir for a few mins.

  3. Add the roasted aubergine, tomatoes, and coconut milk. Place a lid on the pan and simmer for 20-25 mins stirring occasionally whilst you cook the rice and prepare the tofu.

  4. Next place the cubed tofu onto some kitchen paper and pat dry to remove some of the moisture. Stir the tofu and corn flour together in a bowel until the tofu is coated. Heat some oil in a non stick pan and fry the tofu cubes turning so all sides are crispy.

  5. Just before you serve add the crispy tofu to the curry so it doesn’t go soggy. Serve topped with some fresh coriander.

Clemmie Macpherson