Tofu, Eggplant & Cauliflower Curry

Tofu, Eggplant & Cauliflower Curry

I am finding that my latest quest in the kitchen is to create dishes not only nourishing and disease fighting but the ones that a whole family will eat and love. In hopes of helping my daughter broaden her palette and be open to trying new ingredients Briana and I have been spending a lot of time creating dinners together. There is pride in finding your child share the same passions. I love teaching her how to use a knife, peel vegetables and help me prep the food, even when at first it might be foreign and grotesque to her. I got a good laugh out of watching her roll meatballs. The texture of the lamb made her squirm but she quickly got used to it. The best part of cooking with a child is sharing the excitement when the entire dinner is cooked and served. I can already tell that cooking will become a passion of hers one day.

Ingredients

  • 1 small eggplant, cubed
  • 1 package firm tofu, pat dry, cubed into 2 inch pieces
  • 1 bunch cilantro, chopped
  • 1 shallot, chopped
  • 4 garlic cloves, smashed and chopped
  • 1 tbsp red thai chili paste
  • 1 tbsp lime juice
  • 1 tbsp ginger, chopped
  • 1 tbsp tomato paste
  • 1 tbsp light brown sugar
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 can 14.5 oz light coconut milk
Read the whole recipe on Food Wine Thyme