Tofu and Aubergine curry

veganricha.com

Nana’s favourites

subheading: For the tofu and the eggplant:

7 ounces ( 198.45 g) firm or extra firm tofu pressed for at least 15 minutes and then torn into bite-sized pieces

2 cups ( 164 g) sliced eggplant (baby eggplant preferred)

1 tablespoon ginger-garlic paste or 3 cloves of garlic, minced and ½” piece of ginger, minced

1 teaspoon Kashmiri chili powder or use paprika

½ teaspoon salt

2 tablespoons cornstarch or other starch

1 teaspoon oil

subheading: For the sauce:

1 teaspoon oil

½ teaspoon cumin seeds

1 black cardamom pod, broken open, or use green cardamom

2 bay leaves

2 whole cloves

1 ½ cups ( 240 g) chopped onion, Red onion, chopped small

½ teaspoon salt

2 tablespoons almond flour

2 tablespoons shredded coconut

2 tablespoons ginger-garlic paste , or 5 cloves of garlic minced, 1 inch ginger minced

½ teaspoon cayenne or Indian chili powder

1 tablespoon ground coriander

2 tablespoons tomato paste

¼ cup ( 59.15 ml) non-dairy yogurt or used non-dairy cream of choice

1 ½ cups ( 354.88 ml) of water

subheading: For garnish:

cilantro and lime juice

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