2 large eggplants, peeled and cut into cubes
1–2 Tbsp olive oil, for brushing
pinch of rough salt
14oz (400g) tofu, diced
1 Tbsp sunflower oil
3 Tbsp olive oil
1 Tbsp coriander seeds
1–1.5 Tbsp fennel seeds (the fennel can be quite intense so better start with less)
1.5 Tbsp curry powder
1 medium white onion, sliced
4 garlic cloves, minced
1 Tbsp ginger, peeled and minced
1 green chili pepper, diced
14oz (400ml) coconut milk
1 cup water
1 tsp salt
1/2 tsp black pepper
fresh coriander, for serving
- Preheat the oven to 175°C/350°F and line a baking tray with parchment paper. Spread the eggplant cubes on it, brush with olive oil and sprinkle rough salt on top. Place in the oven and bake for 15 minutes, flipping half way through.
- Heat the sunflower oil in a pan over medium-high heat and fry the tofu cubes on all sides until golden brown for 3-4 minutes, then take off the heat and set aside.
- Heat the olive oil in a large pan over medium heat. Sauté the onion until golden, the add the garlic, ginger, chili and sauté another minute. Scrape aside and add the fennel and coriander seeds and fry a few minutes until fragrant.
- Add the coconut milk, water and eggplants and bring to a boil. Reduce to medium heat and simmer for 10 minutes. Then add the fried tofu and cook another 5 minutes. Add salt, pepper and fresh coriander for serving and enjoy with your favorite rice.