1 in a large skillet, heat coconut oil, sauté minced ginger, cumin seed, cumin, turmeric, coriander, hing, and chili powder
2 add diced eggplant , chopped spinach, sprinkle salt and pepper
3 add a tin of crushed tomato, 1cup of water, garam masala, maple syrup and stir to simmer for 10minutes
4 add tofu cottage cheese
5 serve with mixed grains (quinoa, barley, and rice)
*easy tofu cottage cheese
1 press firm tofu, and drain water
2 in a bowl, break tofu with hand, pour lemon juice, sprinkle sea salt, and add 1tsp miso paste
3 mix roughly with hands
I was going to make saag paneer, but I had lots of fresh spinach and fridge left over eggplant, so I made my original, and it turned out so tasty