Delicious and Nutritious Vegetable Curry Recipe with Eggplant, Potatoes, Lemongrass, Coriander, Onion, Tofu and Steamed Jasmine Rice

by - 8:21 PM

 I made a delicious and nutritious vegetarian meal that's packed with flavor for today's lunch. This is REAL delicious vegetable curry! Made with eggplant, potatoes, lemongrass, coriander, onion, tofu and a blend of aromatic spices, this curry is sure to please even the most discerning palates.

The addition of lemongrass gives this dish a bright and zesty flavor, while the coriander adds a subtle herbaceous note. The eggplant and potatoes give the curry a hearty and satisfying texture, while the tofu adds a boost of protein.
To serve, we recommend pairing this curry with a side of steamed jasmine rice. The light and fluffy texture of the rice perfectly complements the rich and savory flavors of the curry. So why not give this delicious and healthy meal a try tonight?


For the curry:

  • 1 medium eggplant, diced
  • 2 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lemongrass stalk, white part only, chopped
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon chili flakes
  • 1 can coconut milk
  • 1 block tofu, cubed
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Chopped cilantro for garnish

For the rice:

  • 1 cup jasmine rice
  • 2 cups water


  1. Start by cooking the jasmine rice. Rinse the rice in cold water until the water runs clear. In a medium pot, bring the water to a boil. Add the rice and stir. Reduce the heat to low, cover the pot with a lid and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
  2. While the rice is cooking, heat the vegetable oil in a large pot over medium-high heat. Add the onion and sauté for 2-3 minutes until it becomes translucent.
  3. Add the minced garlic and lemongrass to the pot and sauté for another 1-2 minutes until fragrant.
  4. Add the diced eggplant and potatoes to the pot and stir to combine with the onion mixture.
  5. Add the coriander powder, cumin powder, turmeric powder, and chili flakes to the pot and stir well to coat the vegetables with the spices.
  6. Pour the can of coconut milk over the vegetables and bring to a simmer. Reduce the heat to low, cover the pot with a lid and let the curry simmer for 20-25 minutes, or until the vegetables are tender and the curry has thickened.
  7. Add the cubed tofu to the pot and stir to combine. Let the curry simmer for an additional 5-10 minutes until the tofu is heated through.
  8. Season the curry with salt and pepper to taste. Garnish with chopped cilantro and serve hot with the steamed jasmine rice.

Enjoy this delicious and nutritious vegetable curry with eggplant, potatoes, lemongrass, coriander, onion, tofu and steamed jasmine rice!

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