From the Clean Kitchen: Red Curry

 

 

Red Curry with Tofu and Eggplant

 

This vegetarian curry recipe features phytonutrient champ eggplant, protein from garbanzo beans and tofu, healthy fats from coconut cream, and anti-inflammatory benefits of curry’s tumeric.

1 large eggplant, sliced and cubed

2 blocks extra firm tofu, cubed

1 red pepper, sliced in strips

4 cloves garlic, minced

Extra virgin olive oil

1 (14 oz) can garbanzo beans, rinsed and drained

½ bag frozen green peas

2 (14 oz) cans tomato sauce, organic

1 (14 oz) can coconut cream

1-2 T or to taste curry powder

1 t cumin

1. Sprinkle kosher salt over eggplant. Cover with paper towel and let sit for at least one hour to draw out bitter water.

2. In a large sautee pan, heat 2 T olive oil over low heat. Add garlic, saute until golden.

3. Add eggplant and peppers. Sautee until eggplant begins to soften and brown.

4. Gently stir in tofu and garbanzo beans.

5. In a saucepan, heat 2 cans tomato paste. Mix in coconut cream till blended over medium heat. Add cumin and curry powder to taste. For extra spice, add a pinch of red pepper flakes.

6. Let sauce simmer until blended. Pour over vegetable mix.

7. While mixture is continuing to simmer, stir in peas.

8. Serve over brown rice, quinoa, Israeli couscous or a blend of grains.