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Nutritional Info
  • 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

View full nutritional breakdown of Eggplant Cabbage & Tofu Curry calories by ingredient
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Eggplant Cabbage & Tofu Curry

Submitted by: TX_3XDAD

Introduction

I didn't expect the sweetness of the dish. The carrots really gave it their all, and the eggplant donated a wonderful, round 'mouth feel.' Freezes well, too. The habanero adds a delicious zing. I didn't expect the sweetness of the dish. The carrots really gave it their all, and the eggplant donated a wonderful, round 'mouth feel.' Freezes well, too. The habanero adds a delicious zing.
Number of Servings: 10

Ingredients

    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.

Directions

1. Chop the cabbage into ~1" chunks
2. Chop the onions into 1/2" pieces
3. Slice up the carrots, cube the tofu
4. Slice the eggplant into 1/2" rounds, coat lightly on both sides with salt and lay on a surface for at least 20 minutes
5. 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 pot
7. 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: 10

Recipe submitted by SparkPeople user TX_3XDAD.






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  • 1 of 1 people found this review helpful
    Haven't made this yet but it looks good and I plan to. Just wanted to say ditto on handling Habanero peppers. After learning the hard way, I now put on dish gloves before I touch Habeneros, put all Habenero waste into grocery bag and seal it tight, and wash all surfaces and gloves with soap. - 8/5/10

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