Japanese Eggplant and Tofu Curry

Instructions

1. 1

   Cut the Japanese eggplants into bite-sized pieces.

2. 2

   Cut the tofu into cubes and set aside.

3. 3

   Dice the onion and mince the garlic.

4. 4

   Heat the vegetable oil in a large pan over medium heat.

5. 5

   Add the diced onion and minced garlic to the pan and sauté until the onion becomes translucent.

6. 6

   Add the curry powder and ginger to the pan and cook for another minute, stirring constantly.

7. 7

   Add the eggplant pieces to the pan and cook for about 5 minutes, until they start to soften.

8. 8

   Pour in the coconut milk and vegetable broth, and stir to combine.

9. 9

   Add the tofu cubes and soy sauce to the pan.

10. 10

    Bring the mixture to a simmer and cook for about 15 minutes, until the eggplant is tender and the flavors are well combined.

11. 11

    Taste and adjust seasoning if necessary.

12. 12

    Serve the curry hot, over rice or with your choice of side.