dinner recipe · #03075
Eggplant Fenugreek Masala Tofu Curry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 46 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 10
Prep18 min
Cook28 min
Inactive0 min
Total46 min
Ingredients
- 14 ozFirm Tofu
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspVegetable Oil
- 6 ozSwiss Chard
- 1½ cupsTomato Sauce
- 10 ozEggplant
- 1 tbspGaram Masala
- 1 tspFenugreek
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Pat the Firm Tofu dry and cut it into bite-size cubes. Chop the Yellow Onion, mince the Garlic, cut the Swiss Chard into bite-size pieces, and prepare the Tomato Sauce, Eggplant, Garam Masala, Fenugreek.
- Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Swiss Chard for 5 minutes, then add the Tomato Sauce, Eggplant, Garam Masala, Fenugreek and Table Salt.
- Stir in the Firm Tofu and simmer the curry gently for about 23 minutes until the vegetables are tender and the sauce coats the Firm Tofu.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 12.3 g
- Carbohydrates
- 18.6 g
- Fat
- 8.2 g
- Fiber
- 6.2 g
- Sodium
- 551.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.