By Tagged as: curry, eggplant, tofu, vegetarian (Last updated: October 05)
1 medium sized onion
5 cloves of garlic
1 piece of ginger, around 3 inches
1 jalapeno pepper
1 can of diced red tomatoes
1 eggplant
1 tablespoon of curry powder
1 can of coconut milk
1 block of tofu (12-14 oz.)
3 chives
3 tablespoons of olive oil
Slice the onion into pieces
Peel the garlic
Peel the ginger and cut into pieces
Remove jalapeno seeds, or leave them for more heat
Drain the tomatoes, saving the juice
Chop the eggplant and tofu into small blocks
Heat half of the oil in a large pot over medium high heat. Add the onion and cook for 4-5 minutes, until soft.
Puree the garlic, ginger, jalapeno, and 3 tablespoons of water in a food processor.
Add the rest of the oil to the pot with the eggplant, and cook for 2 minutes.
Add the puree and cook for another 2 minutes, stirring occasionally.
Add the tomato water with 1 cup of regular water and cook for 3 more minutes.
Add the coconut milk, chives and tofu, and cook for about 5 minutes. Cook longer until the eggplant is tender and soft. Serve over rice.