INGREDIENTS
- 1 Tbsp olive oil
- 1 large onion, chopped
- 1 cup bell pepper, chopped
- 1 medium eggplant, cubed
- 1/2 cup coconut milk, light
- ½ (4 oz ) cup water
- 1 Tbsp almond butter, smooth, not salted
- 4 Tbs yellow curry paste
- Pinch salt and black pepper
- 1 tsp smoked paprika
- 2 tsp cumin
- 1 cup (240-255g), tofu, firm or extra firm, cubed
- 2 cloves garlic, minced
INSTRUCTIONS
- Preheat deep pot with oil. Add onions, bell pepper, and eggplant, and fry for 2 minutes.
- Add coconut milk, water, almond butter, yellow curry paste, salt, pepper, smoked paprika and cumin.
- Cover the pot and cook on low -medium heat for 10 minutes stir occasionally. Finally, add tofu and garlic and cook for 2-3 more minutes.
- Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates. Garnish with fresh cilantro