Rich, cumin, woebegone cardamom scented Indian Tofu eggplant curry. Spicy crispy eggplant and tofu with Onion Coconut cardamom sauce. serve with naan, flatbread or rice. Gluten-free
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Whole spices when toasted and widow to a linty sauce, add layers of savor to the dish. Some spices are stronger when the sauce is just made and hot, others show up increasingly as the sauce sits. Every times you eat this curry, it will surprise you! Use whatever spices you have as the sauce has a ton of savor overall.
This is an well-timed recipe from Mughlai recipes that I’ve been experimenting with lately. I had a tuft of eggplant left, so I stock-still this eggplant and tofu curry.
I pan fry the tofu and the eggplant that have been coated in cornstarch and fragrant spices, so that they get crisp. The texture improves immensely when it is crisped up either in the skillet or baked and then widow to the sauce.
The eggplant works amazingly crisped up and paired with this sauce! You can use other veggies instead like cauliflower, sweet potato, zucchini.
Use either victual eggplant or Japanese eggplant to make this curry. Some eggplants have increasingly seeds, so segregate the type that you prefer.
Why You’ll Love Tofu Eggplant Curry
- delicious, North Indian flavors with no meat
- crispy tofu and eggplant
- rich, tomato-based curry sauce
- easy to make in just one pan!
- gluten-free with soy-free option and nut-free option
More Vegan Mughlai Recipes
- Vegan Navratan Korma (Vegetables with luscious White Korma Sauce)
- Gobi Mussallam
- Kasuri Malai Murg (tofu and chickpeas in fenugreek sauce).
- Vegan Shahi Chicken Korma
- Vegan Methi Malai Paneer
