The finished recipe. Tofu and Aubergine Coconut CurryIngredients 1 to 6. 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 powderIngredients 7 to 12. 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.)Step 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.Step 2. Add the garlic, ginger, chilli and curry powder and stir for a minute until the spices smell toasted.Step 3. Add the tomatoes and coconut milk, bring to a simmer, and cook for ten minutes until the aubergine is soft.Step 4. Add the tofu in cubes and simmer for five minutes to heat it through. Coriander on top, rice on the side.
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