Tofu Curry with Aubergine, Tomato and Spinach
A tofu curry is an extraordinary dish to enjoy.
The tofu – I use a moderately firm one – acts like a sponge and absorbs all those beautiful flavors coming from the spices. Of course, you do need to make sure your spice mixture is fresh and you add them to the dish at the right time.
The aubergine (you can feel free to call it eggplant if you wish) in this dish makes this curry extra delicious.
Aubergine also works as a sponge and absorbs flavors really well. The richness comes from the roasting process
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A tofu curry is an extraordinary dish to enjoy.
The tofu – I use a moderately firm one – acts like a sponge and absorbs all those beautiful flavors coming from the spices. Of course, you do need to make sure your spice mixture is fresh and you add them to the dish at the right time.
The aubergine (you can feel free to call it eggplant if you wish) in this dish makes this curry extra delicious.
Aubergine also works as a sponge and absorbs flavors really well. The richness comes from the roasting process and then adding the cooked and flavored aubergine to the curry so they can bath in some additional flavors and become more intense. The result – flavor explosions in your mouth!
Difficulty: simple
Yield: makes 4-6 servings