Vegetarian

Eggplant Bhaji Curry with Tofu is for Dinner.

Eggplant Bhaji Curry with Tofu takes several minutes to prepare.

Eggplant Bhaji Curry with Tofu takes several minutes to cook.

Eggplant Bhaji Curry with Tofu makes 2 servings.

The ingredients for Eggplant Bhaji Curry with Tofu are:

1 pkg firm tofu (225g)
1 medium eggplant (6-8 inches long)
1 small onion
1 green pepper
1 small tomato
1 tsp oil for frying
3 Tbsp Patak's curry paste (or your own curry spice mix)

Here is how you make Eggplant Bhaji Curry with Tofu:

Slice the onion and begin to saut? in a small amount of oil. Slice the eggplant and then cut into strips. Add to onions and saut?, try not to add more oil. Dice green pepper and add to saut?. Cube the tofu and saut?. By now the veggies should be pretty cooked so just cook the tofu. Dice the tomato and add to the mix. Add the curry paste or your spices. You might need to add water or vegetable broth to get a nice sauce. Simmer 15 minutes. Serves 2 generously. Per Serving: Calories 256 Carbs 10g Fat 16g Protein 20g Number of Servings: 2Recipe submitted by SparkPeople user SAUMON.

The nutritional information for Eggplant Bhaji Curry with Tofu is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 303.6

• Total Fat: 19.0 g
• Cholesterol: 0.0 mg
• Sodium: 811.5 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 5.4 g
• Protein: 20.6 g

Eggplant Bhaji Curry with Tofu is Indian cuisine.

The dietary needs meet for Eggplant Bhaji Curry with Tofu is Low Carb