Tofu Spinach Eggplant Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Canola oil, 1 tbspSpinach, frozen, .75 package (10 oz) yields Eggplant, 2 cup (1" cubes) Mori-Nu, Tofu, silken, lite firm, 1 package, cubedCurry powder, 2 tbsp Cumin powder, 1 tbsp Pepper, red or cayenn, .5 tspChicken Broth, 2 cup (8 fl oz) Onions, raw, 1 cup, chopped Ricotta Cheese, part skim milk, .5 cup (optional)Raisins, .75 cup (not packed) Just Fruit Apricot Spreadable Fruit, 4 tbsp
Place whole eggplant in microwave and cook for 5 minutes or until soft throughout. Slit down center and scoop put all flesh. Put aside.
Heat pan. Add canola oil and diced onion. Sautee until onion becomes tender. Add eggplant and cubed tofu. Add spices, chicken broth (vegetable broth may be replaced), apricot jam, raisins, and spinach (I kept this frozen and just used it's liquid as part of the recipe). At the very end, stir in ricotta. St and pepper to taste. Simmer until most of the liquid has evaporated and the flavors have merried. Serve over couscous. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFGIRL74.
Heat pan. Add canola oil and diced onion. Sautee until onion becomes tender. Add eggplant and cubed tofu. Add spices, chicken broth (vegetable broth may be replaced), apricot jam, raisins, and spinach (I kept this frozen and just used it's liquid as part of the recipe). At the very end, stir in ricotta. St and pepper to taste. Simmer until most of the liquid has evaporated and the flavors have merried. Serve over couscous. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFGIRL74.
Nutritional Info Amount Per Serving
- Calories: 319.6
- Total Fat: 8.6 g
- Cholesterol: 9.5 mg
- Sodium: 625.1 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 5.5 g
- Protein: 18.1 g
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