Eggplant and Tofu Curry from Malaysia
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia’s culinary style in the present day is primarily a melange of traditions from many countries. This vegan eggplant curry is a mixture of the Thai and Indian cuisine. A very intersting and super yummy combination that can be found in Malaysia.
4 SERVINGS
Ingredients (Marinade)
2 tbs sesame oil
4 tbs coconut flakes
4 tbs peanut oil
2 tbs soy sauce
2 pn cumin
1 tsp strong curry powder
2 tsp palm sugar
Ingredients (Curry)
1 big eggplant, diced
400 g tofu, diced
400 ml coconut milk
1 red onion, chopped
2 spring onions, chopped
2 red Thai chilis, chopped
3 gloves garlic, finely chopped
2 tbs yellow currypaste
1 pn cinnamon
2 cm ginger, peeled and grated
Salt, to taste
2 tbs coconut flakes
peanut oil
Mix all ingredients for the marinade and add tofu dice. Mix well until all the dice are covered with the marinade. Cover and place in the fridge.
Meanwhile wash and dice eggplant. Cover dice with salt and wait for 20 minutes.
Roast coconut flakes unil they become lightly brown. In a big pan stir fry onions and spring onions in peanut oil on high heat for 2 minutes. Add chilis and curry paste and stir fry for 2 more minutes. Deglaze with coconut milk and reduce heat to medium. Simmer for 2 minutes before you add eggplant and ginger. Simmer for 10 more minutes.
In a small frying pan stir fry tofu dice from the fridge in peanut oil until they are crispy from all sides.
Taste curry with cinnamon and salt, top with roasted coconut flakes and serve with rice or roti.
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