Tofu and Aubergine Coconut Curry
Makes 1 serving

INGREDIENTS
180 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
150 g Aubergine
80 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tbsp Curry powder
One, sliced Fresh red chilli
150 g Chopped tomatoes, tinned
100 g Reduced-fat coconut milk, tinned
5 g Rapeseed oil
A handful Fresh coriander
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

METHOD
1. Cut the aubergine into 3 cm chunks and cook it in the oil over a medium-high heat for eight minutes, turning, until browned on most sides. Add the onion and cook for five minutes more.
2. Add the garlic, ginger, chilli and curry powder and stir for a minute until the spices smell toasted.
3. Add the tomatoes and coconut milk, bring to a simmer, and cook for ten minutes until the aubergine is soft.
4. Add the tofu in cubes and simmer for five minutes to heat it through. Coriander on top, rice on the side.

Contains soya.
Some blends include mustard seed. Check the jar.

RECIPE NOTES
Aubergine drinks oil if you let it. Five grams in a non-stick pan and patience works; what it needs is heat and time, not more fat.
Reduced-fat coconut milk at 100 g is 73 kcal. The same amount of the full-fat tin is 170 and makes a noticeably richer curry. Decide which you are cooking.

Full recipe: https://www.getfuel8.com/recipes/tofu-aubergine-coconut-curry
