GOAN TOFU AND EGGPLANT CURRY

GOAN TOFU AND EGGPLANT CURRY

Serves 6

  1. In a large well-seasoned or non-stick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add half the eggplant cubes in a single layer and saute until softened and lightly browned all over, about 6 minutes. Then transfer to a large dish and hold aside. Cook the second batch in the same manner, in the remaining 2 tablespoons of oil.  Transfer to the dish with the other eggplant and wipe the skillet clean with a towel. 
  2. Next, heat 2 tablespoons vegetable oil over medium-high heat. Add half the tofu cubes in a single layer and saute until softened and lightly browned all over, about 6 minutes.  Transfer to the dish with the eggplant and hold aside.  Cook the second batch in the same manner, in remaining 2 tablespoons of oil. 
  3. Add the Goan Coconut Curry sauce along with the reserved eggplant and tofu. Stir gently to coat. Simmer gently, stirring occasionally over low heat until the eggplant is cooked through and the tofu is hot, about 5 yo 8 minutes. 
  4. Garnish the curry with chopped herbs and serve with basmati rice or Indian naan or other flatbread.