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Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 70 g (2 1/2 oz/1/4 cup) balti curry paste
- 300 g (10 1/2 oz) slender eggplants (aubergines), cut diagonally into 1 cm (1/2 inch) slices
- 300 g (10 1/2 oz) firm tofu, cut into 1.5 cm (5/8 inch) dice
- 3 ripe tomatoes, cut into wedges
- 60 ml (2 fl oz/1/4 cup) vegetable stock
- 75 g (2 1/2 oz/1 2/3 cups) baby English spinach leaves
- steamed rice, to serve
- 50 g (1 3/4 oz/ 1/3 cup) toasted cashew nuts
Method
1. Heat a wok or deep frying pan until very hot. Add the oil and swirl to coat the side. Stir-fry the onion over high heat for 3-4 minutes, or until golden.
2. Stir in the curry paste and cook for 1 minute, then add the eggplant and cook for 5 minutes. Stir in the tofu and gently toss for 3-4 minutes, or until golden.
3. Add the tomato and stock and cook for 3 minutes, or until the tomato is soft. Stir in the spinach and cook until just wilted. Season to taste and serve on a bed of steamed rice, sprinkled with the cashews.
