Eggplant and Tofu Curry

Monday, July 17, 2017. Author Leilah Isaac

The finished dish, served with rice

Ingredients (serves 4)


3 medium onions (400g)

3 garlic cloves (10g)

3 cm fresh ginger (5g)

1 fresh red chili pepper

1 can chopped tomatoes (400g)

1 eggplant/aubergine (300g)

1 medium potato (150g)

4 cups firm tofu (400g)

200g uncooked Basmati rice


2 tsp coriander powder (10g)

2 tsp curry powder (10g)

1 tsp ground cumin (5g)

2 tbsp tomato paste (30g)

1 tsp mustard seeds (5g)

1 tsp tamarind paste (5g)

1 tbsp malt vinegar (15ml)


Nutritional value (per serving)

Calories: 268

Protein: 21%

Carbohydrates: 64%

Fat: 15% 



1) Finely chop the onion, garlic and chili and grate the ginger.


2) In a large saucepan, pour the can of tomatoes and their liquid with 750 ml (3 cups) of water. Bring to boil and add the onions, garlic, chili, and ginger.

3) Measure all the spices and mix them into the pan, reduce heat, and cover.


4) Peel the potatoes and cut into cubes. Cut the eggplant in quarters lengthwise and then slice 1cm thick. Now cut the firm tofu into cubes.


6) Cover the pot and stir occasionally. Allow to cook for 1.5 hours.

7) Cook the rice according to the packet instructions.

8) Serve the curry on a bed of rice and serve warm.


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