- Wash the aubergines and peppers and cut into 2 cm dice.
- Toast the cumin seeds in a large hot frying pan until they begin to release their fragrance. Add the aubergines and peppers and sauté for about 4 minutes.
- Add all the other ingredients except for the tofu and simmer on low heat. Season to taste with salt and pepper.
- Cut the tofu into 2 cm dice and fry in a hot pan with the oil until golden brown on all sides. Serve piping hot with the curry.