Tofu Aubergine Curry

Cooking time of 50 minutes – Serves 4

Nutritional Information

• 419 Kcal
• 11g Fat
• 1.6g Saturates
• 54g Carbohydrates
• 6.3g Fibre
• 23g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Soybean
• Sulphites

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Gluten-free
• Dairy-free

Ingredients

• low calorie oil spray
• 2 large onions, diced
• 1 tbsp grated ginger (fresh/frozen)
• 2 tsp cumin
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp anardana (dried pomegranate) powder (optional)
• 4 fresh green chillies, finely chopped (adjust quantity to taste)
• 800g tofu, diced into inch cubes
• 1 large aubergine
• salt to taste
• 1 cup water
• a small bunch of fresh coriander, finely chopped
• 1 cup basmati rice, approx. 180g

Method

1. Finely slice the onions, using a deep saucepan on a medium heat, spray the base with low-calorie oil spray, add the onions and soften using a splash of water if needed
2. As the onions begin to colour add the ginger and cumin, and allow to cook for one to two minutes
3. Add the garam masala, turmeric and anardana powder, stir and allow the spices to cook for 60 seconds
4. Add the chopped tomatoes and finely diced chillies
5. Add the diced tofu to the pan and stir through the sauce
6. Next add the aubergine, stirring to combine
7. Season with salt to taste
8. Add 1 cup of water (add more or less depending on the consistency you prefer)
9. Allow to simmer for approx. 15 minutes
10. Remove from the heat and stir through the washed and finely chopped coriander, saving some leaves for garnish
11. Wash the rice
12. Add the rice to a large pan of water (using excess water will help drain off excess starch)
13. Bring to the boil and lower the temperature to create a gentle boil for approx. 15 minutes or until the rice is cooked
14. Using a colander, drain the excess fluid
15. Optional: season to taste and stir through the coriander