Eggplant, Tofu and Chickpea Curry
Eggplant, Tofu and Chickpea Curry
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Eggplant, Tofu and Chickpea Curry

25 MIN
25 MIN



  1. In a large pot over medium-high heat, brown the eggplant in 3 tbsp (45 ml) of the oil. Season with salt and pepper. Transfer to a plate.
  2. In the same pot, brown the tofu in the remaining oil. Add the garlic and cook for 1 minute. Add the molasses, tomato paste and spices. Coat the tofu thoroughly. Add the broth. Season with salt and pepper. Bring to a boil and simmer over high heat for 5 minutes.
  3. Add the chickpeas and eggplant. Simmer over low heat for 2 minutes. Remove from the heat and let rest for 5 minutes.
  4. Spoon the curry into bowls. Garnish with cilantro leaves and lemon or lime wedges. Serve with pita bread or basmati rice.


  1. Excellent, quick and easy. I used half olive oil and half coconut oil (I ran out of olive oil) fragrant and delicious

  2. This looks great!Can i substitute molasses w/ something else like honey/brown sugar?

  3. looks interesting. attempt to try :)

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