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Egg Plant & Tofu Curry

Ingredients:

3 TBSP Olive Oi

l1 Medium Onion

5 Cloves Garlic

1 3 inch Piece of Ginger Root-Peeled

1 Jalapeno Pepper

1 14 ounce can Diced Tomatoes

2 Eggplant – Diced into ¾ inch cubes

1 Tsp Curry Powder

1 14 oz can Coconut Milk

12 Ounces Firm Tofu

3 Cups SpinachSalt & Pepper (to taste)

Brown Rice (for serving)

 

 

Nutritional:

Calories  435 gFat 38 g (Saturated 21 g)Cholesterol  0 mgSodium  91 mgCarbohydrate  17 gFiber  7gProtein  14 g

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