A delicious summer vegetable curry for a comforting weeknight dinner that all the family loves.
DIRECTIONS
INGREDIENTS
- 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
METHOD
- In a large frying pan, on medium heat, add 1 tablespoon of coconut oil. Fry tofu for 1-2 minutes on each sides.
- 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.
- 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.
- Stir in tomato paste and spices: grated ginger, garam masala, turmeric. Cook for 1 minute, stirring constantly until it form a fragrant tomato paste.
- 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.
- Reduce to low heat, uncover and stir in the almond meal.
- 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