Eggplant, Tofu and Chickpea Curry

Name: Eggplant, Tofu and Chickpea Curry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
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

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Preparation 25 MIN

Cooking 25 MIN
Servings 4

Ingredients
Preparation

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

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.
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.
Add the chickpeas and eggplant. Simmer over low heat for 2 minutes. Remove from the heat and let rest for 5 minutes.
Spoon the curry into bowls. Garnish with cilantro leaves and lemon or lime wedges. Serve with pita bread or basmati rice.