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Aubergine and tofu curry

Name: Aubergine and tofu curry
Yield: Serves 4
Cuisine: Indian recipes
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)

Published: 7 Jan 19
Updated: 18 Mar 24

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.

Easy
October 2018

Test kitchen approved

Serves 4
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.

Vegetarian recipes

Nutrition: per serving

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

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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)

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Method

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.
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.
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.

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.

Recipe from October 2018 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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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Published: 7 Jan 19
Updated: 18 Mar 24

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Janice L says:

7th May 2019 at 6:00 am

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?!

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1. Ellie Donnell says:
  
  30th May 2019 at 2:26 pm
  
  Hi Janice, Glad you like the recipe! Apologies about this slight error with the method. It has now been amended. Happy cooking!