Eggplant, Tofu and Chickpea Curry

Eggplant, Tofu and Chickpea Curry

  • Preparation 25 min
  • Cooking 25 min
  • Servings 4
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free
See

Categories

Ingredients

    • 1 medium eggplant, about 1 lb (454 g), diced
    • 1/4 cup (60 ml) olive oil
    • 3/4 lb (340 g) firm or extra-firm tofu, patted dry and diced
    • 2 garlic cloves, chopped
    • 3 tbsp (45 ml) molasses
    • 2 tbsp (30 ml) tomato paste
    • 1 tsp ground cumin
    • 1/2 tsp chili powder
    • 1/4 tsp cayenne pepper
    • 2 cups (500 ml) vegetable broth or water
    • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
    • Fresh cilantro leaves, to taste
    • Lemon or lime wedges, to taste

Preparation

Personal Note