Tofu Spinach Eggplant Curry

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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
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Number of Servings: 4


    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


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.

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