Aubergine and tofu curry

Aubergine and tofu curry
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, simmering time 20 min

A warming yoghurt curry packed with chunky pieces of aubergine and tofu for plenty of texture. Scatter with roasted peanuts to serve and use warm roti to soak up the sauce.

Nutrition: per serving

Calories
412kcals
Fat
27.6g (6g saturated)
Protein
19.6g
Carbohydrates
17g (12.9g sugars)
Fibre
8.9g
Salt
1.2g
Calories
412kcals
Fat
27.6g (6g saturated)
Protein
19.6g
Carbohydrates
17g (12.9g sugars)
Fibre
8.9g
Salt
1.2g

Ingredients

  • 2 tbsp rapeseed oil, plus extra for frying
  • 2 aubergines (about 300g), cut into large chunks
  • 396g block firm tofu, drained (see tip)
  • 2 shallots, finely chopped
  • 1 tsp mustard seeds
  • 2 tbsp curry powder
  • 1 vegetable stock cube
  • 300ml boiling water
  • 200g greek yogurt
  • 50g mango chutney
  • Handful fresh coriander, roughly chopped
  • Small handful roasted peanuts, roughly chopped
  • Basmati rice and roti to serve (optional)

Method

  1. Heat a drizzle of oil in a large non-stick frying pan. Add the aubergine chunks and fry, stirring occasionally, for 6-8 minutes until golden, then set aside on a plate.
  2. Cut the tofu into 2cm cubes (see tip) and add another drizzle of oil to the frying pan. Add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp. Transfer to a plate and set aside.
  3. Add another drizzle of oil to the pan, add the shallots and cook for 4-5 minutes until starting to soften. Add the mustard seeds and curry powder, cook for 3 minutes until fragrant, then add the stock cube and boiling water. Stir to combine, then simmer uncovered for 10-15 minutes until thickened. Stir in the yogurt and mango chutney, then season to taste.
  4. Gently stir in the aubergine, tofu and half the coriander, then heat gently until warmed through. Sprinkle over the peanuts and the remaining coriander, then serve with basmati rice and roti, if you like.

delicious. tips

  1. To help the tofu crisp up when you cook it, put the uncooked cubes in a single layer between a few sheets of kitchen paper on a baking sheet and weigh down with a few heavy cans for 10 minutes to press out as much liquid as possible. Alternatively, use Tofoo Co Naked Extra Firm tofu (from Tesco, Sainsbury’s, Waitrose and Ocado).

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2.9 votes

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  1. Lovely recipe, I used soy yogurt instead of Greek to have as totally Vegan. Just one thing I’m still puzzling on why I had to heat the oven to 200c when it isn’t used?!

    1. Hi Janice, Glad you like the recipe! Apologies about this slight error with the method. It has now been amended. Happy cooking!

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