Name: Eggplant and Tofu Curry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 medium onion, sliced; 5 cloves garlic; 1 3-inch piece ginger, peeled; 1 jalapeno pepper (remove seeds for less heat); 1 14-ounce can whole plum tomatoes; 2 Japanese eggplants, cut into 3/4-inch pieces; 1 teaspoon curry powder; 1 14-ounce can unsweetened coconut milk; 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry; 3 cups spinach; Kosher salt and freshly ground pepper; Rice, for serving (optional)

Directions

Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.