Vegan Eggplant Curry

By Thakkar from Eat.Transform

Food labelling

Cooking Instructions & Notes


  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 cup bell pepper, chopped
  • 1 medium eggplant, cubed
  • 1/2 cup coconut milk, light
  •  ½ (4 oz ) cup water
  • 1 Tbsp almond butter, smooth, not salted
  • 4 Tbs yellow curry paste
  • Pinch salt and black pepper
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1 cup (240-255g), tofu, firm or extra firm, cubed
  • 2 cloves garlic, minced


  • Preheat deep pot with oil. Add onions, bell pepper, and eggplant, and fry for 2 minutes.
  • Add coconut milk, water, almond butter, yellow curry paste, salt, pepper, smoked paprika and cumin.
  • Cover the pot and cook on low -medium heat for 10 minutes stir occasionally. Finally, add tofu and garlic and cook for 2-3 more minutes.
  • Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates. Garnish with fresh cilantro

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