A delicious creamy eggplant curry that's perfect for meal prep. This recipe combines roasted eggplant, tomato, garlic, ginger, and spices with soft tofu for a flavorful dish that can be frozen and enjoyed later.
1: Preheat your oven to 425F and on a parchment lined baking sheet, place the sliced eggplant, tomato, garlic cloves, ginger, and chili peppers. Drizzle with oil and 2 tsp salt. Roast until tender, roughly 25 minutes.
2: While that roasts, add coconut oil to a small pan and toast the mustard seeds, coriander seeds, and curry powder over low heat until they start to pop. Once popping, remove and set aside.
3: In a food processor, add soft tofu, spiced coconut oil, all the roasted vegetables, and cilantro. Process until everything is broken up but there are still some chunks of eggplant. Taste and adjust the seasoning, adding more salt if needed.
4: Place mixture in freezer cubes and freeze until needed. Optionally, eat right away by reheating in a pot.
