Rich, flavor-packed tofu eggplant curry is an easy weeknight meal that comes together in one pan! This saucy mix of crispy eggplant and tofu is delicious served over naan, flatbread, or rice.
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Rich, cumin, black cardamom scented Indian Tofu eggplant curry. Spicy crispy eggplant and tofu with Onion Coconut cardamom sauce. serve with naan, flatbread or rice. Gluten-free

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Whole spices when toasted and added to a creamy sauce, add layers of flavor to the dish. Some spices are stronger when the sauce is just made and hot, others show up more as the sauce sits. Every times you eat this curry, it will surprise you! Use whatever spices you have as the sauce has a ton of flavor overall.
This is an adapted recipe from Mughlai recipes that I’ve been experimenting with lately. I had a bunch of eggplant left, so I fixed this eggplant and tofu curry. 

I pan fry the tofu and the eggplant that have been coated in cornstarch and fragrant spices, so that they get crisp. The texture improves immensely when it is crisped up either in the skillet or baked and then added to the sauce. 

The eggplant works amazingly crisped up and paired with this sauce! You can use other veggies instead like cauliflower, sweet potato, zucchini.

Use either baby eggplant or Japanese eggplant to make this curry. Some eggplants have more seeds, so choose th...