Eggplant and Tofu Curry Recipe

1. Heat oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds, and saute until they begin to pop (5 minutes).
   
   
2. Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent.
   
   
3. Add eggplant, tofu and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes - until the eggplant is soft. You might need to add a little water if the mixture is too dry. Cover the pan between stirrings.
   
   
4. Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.
   
   

Nutrition Facts

Serving Size 164.4g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 187 Calories from Fat 109

% Daily Value*

Total Fat 12.1g 19%

Saturated Fat 1.6g 8%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 592mg 25%

Total Carbohydrates 13.0g 4%

Dietary Fiber 3.8g 15%

Sugars 4.1g

Protein 8.8g

Vitamin A 6% • Vitamin C 29% Calcium 17% • Iron 17%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in manganese High in vitamin C

Bad points High in sodium