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Aubergine, Tofu and Spinach Curry

Main Course / Gluten Free / Nut Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Low Sodium / Suitable for Diabetics / Healthy heart recipe / Vegetarian / Indian

Aubergine, Tofu and Spinach Curry

Serves: 5

Preparation time:

Cooking time: 35minutes

Submitted by: Lead Cook - Vicki Morley


30 mls Balti or korma curry paste
600 mls Vegetable stock
2 and a half Onions, peeled and chopped
2 Aubergines, washed and diced
200 gms Red lentils
300 mls Coconut milk
3 Red or yellow peppers, cut into chunks
225 gms Frozen peas
500 gms Firm tofu
150 gms Chopped spinach (if frozen, drain well)
300 gms Basmati rice
400 gms Broccoli, trimmed and cut into florets
400 gms Other seasonal vegetables


1. Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 minutes until starting to soften

2. Stir in the aubergine and cook for a further 5 minutes. Add a little more stock if starting to stick

3. Add the lentils, coconut milk and the rest of the stock. Simmer for 15 minutes or until the lentils are tender

4. Add the peppers and cook for 5 to 10 minutes more

5. Stir through the peas, tofu and spinach. Cook until the spinach has just wilted

Broccoli and other vegetables:

1. Bring a pan of water to the boil on a high heat. Then add the broccoli. Cook for 5 minutes or until cooked through

2. If using other seasonal vegetables, wash, prepare and cook until tender

3. To cook the rice, follow the instructions on the packet

Serving suggestions

Keep an eye on the curry sauce consistency. You may need to add more stock or water if the sauce is too thick or turn up the heat to evaporate any excess water if too runny.

If you can not get firm tofu, then, quorn chunks are fine. Softer tofu can be used but it does disintegrate easily, so add after the spinach has wilted and heat through taking care to stir gently.

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