Tofu & Eggplant Curry
The spice blend in this vegetarian curry may seem like it has a lot of ingredients, but it's very easy to blend together and makes a curry that will rival your local Indian restaurant's. Serve with brown rice and naan to sop up all the sauce.
To make ahead: Store curry spice blend (Step 3) at room temperature for up to 1 week.
2 1/2 vegetable, 1 1/2 medium fat protein, 3 fat