Eggplant and Tofu Curry
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)
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