Goan Eggplant and Tofu Curry with Green Beans
A vegan version of this savoury and creamy coconut milk based curry is delicious and satisfying with a. hint of spice.
Cook Rice
01
| 1 cup | long grain white rice |
| 1.33 cup | water |
In a small pot bring water and rice to a boil over medium heat, stirring occasionally.
Once boiling, stir one last time and cover with a lid. Reduce heat to low and let cook 30 minutes.
Remove lid and fluff with a fork.
Prepare Ingredients
02
| 0.5 small | red onion |
| 1 | jalapeño |
| 1 inch | ginger |
| 2 clove | garlic |
| 1 tsp. | coriander, ground |
| 0.5 tsp. | black pepper |
| 0.5 tsp. | turmeric |
| 0.5 tsp. | cumin, ground |
| 2 medium | tomatoes |
| 1 medium | eggplant |
| 2 medium | yellow potato |
| 0.25 lb. | green beans |
| 1 package | firm tofu |
Thinly slice red onion into half moons. Mince jalapeno, ginger and garlic. Measure out spices into a small bowl. Dice tomato into 1/8” cubes. Chop eggplant into 1” cubes Cut potato into 1/2” cubes. Chop green beans into 1” pieces. Drain and rinse tofu. Cut into medium sized triangles.
Cook Curry
03
| 1 Tbsp. | olive oil |
| 1 can | coconut milk full fat |
| 1 tsp. | sugar |
| 1 tsp. | salt |
Heat oil in a large pot over medium heat. Cook onion until fragrant and starting to brown 5-6 minutes .
Stir in jalapeño, ginger and garlic, cook 1-2 minutes until starting to brown.
Stir in spices (turmeric, coriander, cumin and black pepper), then add tomatoes and salt. Cook until tomatoes start to release juices 4-5 minutes .
Mix in coconut milk then add eggplant, potatoes and tofu. Bring to a boil, then reduce to a simmer. Cook until eggplant is nearly tender 10 minutes .
Stir in green beans, sugar and salt. Continue cooking until eggplant and potatoes are tender 10 minutes .
Serve
04
| cilantro | |
| lime |
Serve over rice with freshly squeezed lime juice and chopped cilantro.