20/01/2026
this is a weekly recurring dish in my kitchen.
this aubergine and roasted tofu curry is warming, great to prep for a few days (freezing is optional), and covers all your bases nutritionally speaking.
what you’ll need:
- 1 onion, finely diced
- 1 clove of garlic, minced
- 1 tsp paprika (sweet)
- 1/2 to 1 tsp smoked paprika
- 1 tsp madras curry spices
- 1 tin (800 g) peeled tomatoes
- 1 tin (400ml) coconut milk
- 200g tofu (not too firm) torn in chunks
- 1 aubergine in small cubes (the bigger the cubes the longer it will need to cook)
- handful of fresh coriander
- neutral cooking oil
what you’ll do:
- preheat over to 200C
- add your torn chunks of tofu to a baking sheet with salt and oil, the smaller the chunks the quicker they cook. aprox. 15/20 mins should do the trick
- heat your oil over medium high heat
- add your onion and garlic with a pinch of salt and fry until starting to slightly brown
- once slightly brown, add your spices and toast them for a couple of minutes
- add your small aubergine cubes with a small pinch of salt
- let the aubergine cook down until nearly soft - this is important! if you don’t let them cook through now they won’t cook in the curry
- in a bowl mush up the peeled tomatoes with your hands and add to the pan
- cook the tomato through for a few minutes, this is to lose that initial hit of acidity
- add your coconut milk
- add your crispy tofu
- serve with fresh coriander and eat with rice or naan
