Tofu Spinach Eggplant Curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tofu Spinach Eggplant Curry calories by ingredient
Number of Servings: 4
Ingredients
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Canola oil, 1 tbsp
Spinach, frozen, .75 package (10 oz) yields
Eggplant, 2 cup (1" cubes)
Mori-Nu, Tofu, silken, lite firm, 1 package, cubed
Curry powder, 2 tbsp
Cumin powder, 1 tbsp
Pepper, red or cayenn, .5 tsp
Chicken 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
Directions
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.