Eggplant Tofu Curry

A delicious summer vegetable curry for a comforting weeknight dinner that all the family loves.



  • 2 tablespoons coconut oil
  • 1 block firm tofu, towel dried, cubed
  • 2 eggplants, unpeeled, trimmed and roughly cubed
  • 1/2 teaspoon salt
  • 1 brown onion, finely diced
  • 1/3 cup tomato paste
  • 2 garlic cloves, crushed
  • 1 cm fresh grated ginger
  • 1 cm fresh grated ginger
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/2 cup vegetable stock
  • 1 1/4 cup Original Almond Breeze
  • 2 tablespoon ground almond, to thicken the sauce


  1. In a large frying pan, on medium heat, add 1 tablespoon of coconut oil. Fry tofu for 1-2 minutes on each sides.
  2. Add cubed eggplants, salt and stir fry for 5-7 minutes until the vegetables soften and are evenly browned on all sides. Remove from the pan. Set aside in a bowl.
  3. Bring the frying pan back to medium heat, heat the remaining tablespoon of coconut oil, cook the diced onion for 1-2 minutes or until golden and fragrant.
  4. Stir in tomato paste and spices: grated ginger, garam masala, turmeric. Cook for 1 minute, stirring constantly until it form a fragrant tomato paste.
  5. Add the vegetables and tofu back to the pan. Combine with the tomato paste. Add in the vegetable stock, Original Almond Breeze. Cover and bring to the boil.
  6. Reduce to low heat, uncover and stir in the almond meal.
  7. Simmer for 10-15 minutes, stirring often until the sauce thickens.Serve with fresh coriander, sliced almonds and chili flakes for a spicy flavour.
Serves 4
Prep Time 30 Minutes