Eggplant, Tofu and Chickpea Curry
Ингредиенты
- 1 medium eggplant, about 1 lb (454 g), diced
- 1/4 cup (60 ml) olive oil
- 3/4 lb (340 g) firm or extra-firm tofu, patted dry and diced
- 2 garlic cloves, chopped
- 3 tbsp (45 ml) molasses
- 2 tbsp (30 ml) tomato paste
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 cups (500 ml) vegetable broth or water
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- Fresh cilantro leaves, to taste
- Lemon or lime wedges, to taste
Инструкция
- In a large pot over medium-high heat, brown the eggplant in 3 tbsp (45 ml) of the oil. Season with salt and pepper. Transfer to a plate.
- In the same pot, brown the tofu in the remaining oil. Add the garlic and cook for 1 minute. Add the molasses, tomato paste and spices. Coat the tofu thoroughly. Add the broth. Season with salt and pepper. Bring to a boil and simmer over high heat for 5 minutes.
- Add the chickpeas and eggplant. Simmer over low heat for 2 minutes. Remove from the heat and let rest for 5 minutes.
- Spoon the curry into bowls. Garnish with cilantro leaves and lemon or lime wedges. Serve with pita bread or basmati rice.
