Coconut Red Curry

  • 1 large eggplant, cubed
  • 1 half head of red cabbage, roughly chopped
  • 1 yellow onion, chopped
  • 2 inch piece of ginger, grated
  • 3 or 4 cloves of garlic, minced
  • 1 can of tomato paste
  • 1 can of whole peeled tomatoes
  • 1 can of whole fat coconut milk
  • 3 tablespoons curry powder (for a more tomatoey, Indian style curry; for a more Thai-style curry, use the Thai red curry paste that comes in a jar)
  • 4 cups vegetable broth
  • 1 block firm tofu (baking is optional, can add it raw too)
  • 1 can chickpeas
  • Optional: add peanut butter for a twist
  • Cilantro and lime for garnish


  1. In a large stock pot, add oil and saute onions over medium heat for 5 to 6 minutes.
  2. Add garlic, ginger and tomato paste. Cook for 2 to 3 minutes until darkened. 
  3. Add tomatoes and crush with backside of spoon. Beware of splattering if pan is hot. 
  4. Add coconut milk, vegetable broth, cabbage, eggplant and curry powder.
  5. Put on lid. Cook for 30 to 35 minutes over medium-low heat until eggplant is tender.
  6. Add chickpeas and tofu, cook 5 minutes longer.
  7. Season with salt and pepper.
  8. Can be served over rice or eaten by itself; garnish with cilantro and lime wedge.

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