Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories369.4 kcal (18%)
Total Fat14.6 g (21%)
Carbs40.6 g (16%)
Sugars13.2 g (15%)
Protein22.3 g (45%)
Sodium562.2 mg (28%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 Tbspextra virgin olive oil
450 gramsfirm tofu
brown onion
4garlic clove
2 tspginger
2 tspmaple syrup
1vegetable stock
2 ½ cupslite Soy Milk
400 gramspumpkin
380 gramseggplant
1canned tomato
1 tspmustard seeds
2 tspground coriander
1 tspground cumin
2 tspchilli flakes
1 tspgaram masala
1 tspturmeric powder
½ tspground cinnamon
2 Tbspcoriander leaves
5 Tbspgreek yoghurt
5roti bread
Instructions
Step 1
Prepare the vegetables; finely dice the onion, mince garlic and ginger, dice the tomatoes and eggplant into 2-3cm cubes, and pumpkin into 1cm cubes. Dice the tofu into large cubes.
Step 2
Heat a large pot over low-medium heat and heat the olive oil. Add spices - cook for 2 minutes until fragrant. Add onion and sauté until translucent, stirring regularly to prevent burning. Add garlic, ginger, tomatoes, stock cube and pumpkin. Mix well to break up tomatoes and pumpkin. Add coconut milk, tofu and eggplant. Bring to boil then reduce heat to simmer, stirring occasionally for 20 minutes.
Step 3
Once the sauce has been reduced by a third, add maple syrup. Continue to simmer for another 10-15 minutes, taste and adjust with salt and pepper as needed. Heat roti’s as per packet instructions. Serve curry while hot with fresh coriander, warm roti and yoghurt.
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