This aubergine & tofu curry is a Southern Indian style as it has coconut milk and coconut cream in it. The tofu makes it super nutritious, and of course there are other veggies in the mix to add balance and interest. Tofu is not a food generally used in Indian cuisine, but it complements the aubergine and curry spices perfectly. It’s similar to paneer, a form of Indian cheese, so not entirely out of place as a replacement.
Chopping the aubergine into smallish 2cm chunks and actifrying them for around 13 minutes gives a very good result. With the tofu if you cook it in the actifry with some chilli & soya sauce, it self-marinades as it cooks. You can see this in the recipe pictures accompanying the instructions.
Actifry or pan fry the peppers and courgettes so they’re beginning to soften – around 12 minutes in the actifry. The next task is to pan fry or actifry the mushrooms, and that’s most of the basic prep done. I like to cook off the onions, garlic, and ginger in a large pan, before adding the curry spices. Once that’s done, it’s just a question of addng the coconut milk, and canned tomatoes plus a little water and letting it simmer for a few minutes for the sauce & spices to integrate.
Towards the end is the time to add the marinated and sauteed tofu. It needs around 5 to 10 minutes to integrate with the rest of the ingredients. Serve this with either wholewheat cous cous, or brown basmati rice – either work well. You could even serve it with pan fried polenta “chips”. I love to eat it with hummus too – crazy I know – but hummus seems to go with everything! Although some people say tofu doesn’t freeze I find that this Indian Aubergine & Tofu Curry freezes very well. It tastes perfect when defrosted and heated.
I can never decide whether this dish benefits from corriander, so I’ll leave that decision with you…….
Indian style aubergine & tofu curry
- 2 Medium Onions
- 3 whole finger chillies – or ½ a scotch bonnet
- 50 g of fresh ginger – diced finely
- 250 g of chestnut/mini portobello mushrooms
- 1 courgette – slice into segments medium sized
- 2 large/3 medium aubergines – plus 2 scoops of oil for Actifry
- 35 g or a bulb of garlic
- 2 whole 2 medium peppers
- 400 g Canned tomatoes
- 400 g can of coconut milk
- 50 g creamed coconut that’s ¼ of a pack
- 2 whole onion stock cubes
- 1 tbsp Flat tablespoon of veg stock
- 1 Tablespoon of soya sauce
- 3 flat tablespoons of mild curry powder 22g
- 2 flat tablespoons of medium curry powder 15g
- 1 flat tablespoon of turmeric powder 15g
- 600 g Tofu king firm tofu – cut into 1 to 2 cm cubes
- Can also add some Moving mountains “beef” strips or vegan quorn or any mock chicken.
- 1 teasp each of garlic powder & onion powder.
- Juice of half a lemon optional – but adds a bit of zing
- 50 g of chopped coriander. optional
- Cut the onions into segments and fry in the med casserole with enough oil – preferably coconut oil adding in the sliced garlic & ginger after a short while.
- Add in the roughly chopped mushrooms a little while later.
- Add the curry spices when the onions (and mushrooms) are nice and soft and beginning to brown.
- Meanwhile cook the aubergines for 13 mins or so in the Actifry,
- Then cook the peppers chillies & courgettes in the actifry for 12 mins or so also.
- When the curry spices have cooked a bit, add in the coconut milk, creamed coconut, and all the other stock cubes etc.
- Cube the tofu – 16 to a block – cook in the Actifry for ten mins with soy sauce, ginger etc? Garlic? And garlic and onion powder.
- It should look nice and brown like this with all the spices & soy soaked in.
- Add in the tomatoes and stir them in a bit
- Add enough water to the sauce, stir well, & simmer gently while the veg cook in Actifry
- Tip in the veg, & give a good stir and then add enough water – I used 80ml, but most important so that it has a good consistency – not too wet, not too thick!
- Simmer on a low heat, for about 10 minutes, and then add the tofu and mock duck or any other meat substitute you are using.
- Continue to simmer on low covered for 10 to 15 minutes (check veg are done) or put in oven at 150°C & cook for around 20 - 25 mins. Add the chopped coriander 5 mins before the end.