easiest way to prepare speedyTofu, eggplant and cauliflower curry

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tofu, eggplant and cauliflower curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tofu, eggplant and cauliflower curry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tofu, eggplant and cauliflower curry is something that I’ve loved my entire life.

Table of Contents


  • 1 medium eggplant, cubed
  • 300g cauliflower florets
  • 400g can chickpeas, rinsed, drained
  • 300g firm tofu, drained, pat dry, cubed
  • 1/4 cup coriander, chopped, plus extra sprigs to serve
  • Steamed rice, mini pappadams, to serve
  • 3 long green chillies, chopped
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup fish sauce
  • 1/2 teaspoon lime zest, finely grated
  • 1 tablespoon lime juice
  • 2 tablespoon brown sugar
  • 1 tablespoon chopped ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 400ml can light coconut milk


  • Step 1
    To make curry paste, place all ingredients, except coconut milk, in a blender or food processor. Blend until mixture forms a paste. Add coconut milk and blend until smooth.
  • Step 2
    Transfer curry mixture to a large saucepan. Bring to boil on high heat. Reduce heat to low. Simmer for 10 mins, until fragrant and thickened slightly.
  • Step 3
    Add eggplant and cauliflower. Simmer for 10 mins. Add chick peas. Simmer for 5 mins, until vegetables are tender. Remove from heat. Fold through tofu and coriander. Serve topped with extra coriander sprigs, steamed rice and mini pappadams.

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