This Roasted Eggplant and Tofu Curry recipe is a satisfying and nutritious, easy-to-make meal. Naturally vegan & gluten-free.
As we transition from late summer to early fall and the mornings are starting with a chill, we have replaced cold noodle salads with warmer dishes.
This Roasted Eggplant and Tofu Curry combines the seasonal summer produce of eggplants and tomato with the warmer and spicier flavors of a comfort plant-based curry. Perfect to use up those summer vegetables!
To make this Roasted Eggplant and Tofu Curry recipe you will need:
- eggplant, we had a rather large eggplant as pictured above, so if your eggplants are smaller, maybe use two or three, depending on the size. The eggplant will shrink during roasting
- carrot, depending on the size of your carrots, we only used one medium-sized
- curry paste, we used yellow curry paste as it is the mildest and not so spicy, but you can totally use red or green curry paste or even dry curry mix
- tomato, we used a fresh tomato, as we had it available, and it was a rather large and meaty one (and starting to go bad, too). You can absolutely replace it with about 1 cup of tomato sauce
- tofu, use firm or extra firm tofu in this recipe, which will hold the shape better, dice it up and just add to the pan while cooking (as pictured below), no need to season it, as it will absorb the flavors of the sauce while cooking
- coconut milk, we used one can in this recipe (about 400 ml or roughly 1 2/3 cups of coconut milk)
- vegetable stock, you can use homemade veggie stock, or just make it from a bouillon cube. You will need about 1 cup of stock.
- vegetable oil
How to make this Roasted eggplant and tofu curry
Start by preheating the oven to 200°C and roasting your eggplant. To do this, dice your eggplant, place it on a baking tray, and season to taste, making sure it is coated evenly. Then, bake it for about 15 minutes, until the eggplant softens and turns a golden-brown color. Once done, remove it from the oven and set it aside.
While the eggplant is roasting, fry some diced onion in a large pan, then add sliced carrots and cook another couple of minutes, until it softens. Stir in the garlic, and some curry paste, then let cook for a minute. Stir in a couple of tablespoons of coconut milk to deglaze the pan and cook another minute. Then, add some diced tomato (or tomato sauce) and cook another 5 minutes, stirring ever so often.
You don’t want to rush the cooking process, as each ingredient that is added to the pan, needs time to cook and incorporate the flavors.
Now add in the diced tofu, roasted eggplants, and the remaining coconut milk, and vegetable stock. Let cook on medium heat for another 10 minutes, and to finish season to taste with salt and pepper.
Now you’re ready to serve!
Serve the curry with cooked jasmine rice and a sprinkle of finely chopped spring onions and a sprinkle of sesame seeds.
Store the curry refrigerated in an air-tight container for up to 3 days. Freeze for up to 3 months. If you’re storing cooked rice as well, keep it separate from the curry, otherwise it will soak up the sauce.
- 1 eggplant
- 1 onion
- 1 carrot
- 3 cloves garlic
- 1 tbsp yellow curry paste
- 500 grams tomato
- 350 grams tofu
- 400 ml coconut milk
- 1 cup vegetable stock
- 1 tbsp vegetable oil
- 1 cup jasmin rice
- 1 spring onion
- Preheat oven to 200°C.
- Dice eggplant and place it on a large baking tray. Drizzle with vegetable oil, season with salt, pepper, and garlic. Give it a mix, so the eggplant is coated evenly. Place the baking tray into the preheated oven and bake for about 15 minutes, until the eggplants bites turn golden-brown and soft. Stir halfway through the baking to ensure an even bake. Once the eggplant is done, remove it from the oven and set it aside.
- In a large pan or casserole, heat a spoon of vegetable oil, then add 1 diced onion. Gently fry until translucent, stirring often.
- To the pan, add a sliced carrot and continue cooking until it softens, then stir in the minced garlic. Stir in a tablespoon of yellow curry paste and let cook for a minute for the paste to release the fragrance and oils. Stir in about 2 tbsp of coconut milk, scraping the bottom of the pan as you do so. Let cook for a minute.
- Add in diced tomato, and let cook for another 5 minutes.
- Add diced tofu, roasted eggplants, and pour over with the rest of the coconut milk and vegetable stock. Taste, and if needed, season with salt and pepper. Let cook on medium heat for 10 more minutes for the
flavors to combine.
- Meanwhile, to a pot, add 1 ½ cup water and a pinch of salt, bring to a boil, and add in 1 cup rinsed jasmine rice. Stir, then let cook on low for about 10 minutes, until the rice has soaked up the water. Remove from heat and let sit covered with a lid for another 10 minutes, then fluff with a fork.
- Serve the curry with cooked rice, a sprinkle of finely chopped spring onions, and a sprinkle of sesame seeds.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 30gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 442mgCarbohydrates: 38gFiber: 7gSugar: 11gProtein: 15g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
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Check more curry recipes over here!