Aubergine and Tofu Curry

Aubergine and Tofu Curry

300-450Light mealMain

Cook Time45 mins

Prep Time10 mins

Calories311

Protein19.9g

Carbs13.1g

Fat17.2g

Fibre12.8g

Ingredients

  • 0.5
  • 0.25
  • 0.5 Tbsp
  • 0.5
  • 1 cm
  • 0.5
  • 0.25 tsp
  • 0.25 tsp
  • 1 tsp
  • 0.25 x400g tin
  • 100 ml
  • 125 g
  • 0.25 tsp

Instructions

  1. Preheat the oven to 200°C, 400°F, Gas mark 6.  Line a baking tray with baking paper. 
  2. Toss the aubergine and red pepper in half the olive oil and then place them on the baking tray. Season with a pinch of salt and then bake for 20 minutes, turning once half way through and adding the tofu to bake with the veg. 
  3. Next, heat remaining olive oil in a medium sized pot. Add the onion and cook for 5 minutes or until the onion has browned and softened. Next, stir in the ginger, garlic, mustard seeds, turmeric, cumin and chili flakes and cook for another 1-2 minutes - add a splash of water if sticking. 
  4. Remove the vegetables and tofu from the oven and add them to the pot and stir everything together, ensuring that the vegetables are coated in the spice mixture. Pour in the chopped tomatoes and vegetable stock and bring to the boil. Simmer for approximately 15 minutes or until the curry starts to thicken. 
  5. Serve!

 

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
  • If following a gluten free diet, please check the label of the stock to ensure there are no sources of gluten.

All Tags

300-450Light mealMainFastingWinterTofu/TempehVegetarianEgg-freeGluten-freeDairy-freeFreezableBatchNut-free