Vegetarian

Eggplant Cabbage and Tofu Curry takes several minutes to prepare.

Eggplant Cabbage and Tofu Curry takes several minutes to cook.

Eggplant Cabbage and Tofu Curry makes 10 servings.

The ingredients for Eggplant Cabbage and Tofu Curry are:

1/3-1/2 large green cabbage
8 lg. carrots, sliced into 1/4"-1/2" rounds
1 medium eggplant
1 medium onion, chopped
1 block firm or extra firm Tofu, cut into 3/4"-1" cubes
4t curry powder
2t Turmeric
3 Habanero peppers

Yield is 10 cups, serving size is a cup.

Here is how you make Eggplant Cabbage and Tofu Curry:

1. Chop the cabbage into ~1" chunks2. Chop the onions into 1/2" pieces3. Slice up the carrots, cube the tofu4. Slice the eggplant into 1/2" rounds, coat lightly on both sides with salt and lay on a surface for at least 20 minutes5. Mince the Habanero peppers, removing the seeds (unless you're a masochist, in which case leave 'em in after putting your will somewhere public)6. Heat the oil in a wok or wide pot7. When the oil spits at water, add the onions. Quickly coat with oil, then add the spices.8. When the mixture has mostly dried up, add the tofu and Habanero peppers -- keep the top covered as much as possible for the first ten minutes so you don't get a face full of Capsicum (the active ingredient in pepper spray).9. After that's all stirred in, add the cabbage.10. while that's starting, thoroughly wash and rinse the eggplant. Quarter the rounds and toss 'em in.11. Stir every 2-3 minutes keeping a lid on it. It should be done in 10 minutes.Food first aid: If it feels/smells like it's burning, add water then, when it's absorbed, add another 1/4C oil.Human first aid: Wash your hands WELL with soap after handling the Habanero peppers. Also wash EVERY surface you touched with your hands, or were touched by the peppers. Getting an eyeful of Habanero juice a couple of days later can be very... startling (but not lethal).Number of Servings: 10Recipe submitted by SparkPeople user TX_3XDAD.

The nutritional information for Eggplant Cabbage and Tofu Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 186.8

• Total Fat: 14.3 g
• Cholesterol: 0.0 mg
• Sodium: 58.8 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 5.4 g
• Protein: 7.5 g

The dietary needs meet for Eggplant Cabbage and Tofu Curry is Vegan