I thought this looked like a nice veggie curry. I like that the inclusion of tofu gives it a bit of protein, although I think it would've been nice with a few more different kinds of vegetables in. I added an onion, but I think carrot and/or bell pepper would have been nice too.

Vietnamese-Style Eggplant-Tofu Curry

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 Tbsp. canola or peanut oil
• 680g Asian eggplant, cubed
• 1 onion, sliced lengthwise
• 2-3 cloves garlic, minced
• 1 Tbsp. red curry paste
• 1 Tbsp. fish sauce
• 1 (420mL) can coconut milk
• 1 c. chicken or vegetable stock
• 1 tsp. lime zest
• 375g extra-firm tofu, cubed
• 3 green onions, chopped
• 1/4 c. chopped fresh cilantro
• 2 Tbsp. chopped fresh Thai basil (optional)
• 1 Tbsp. lime juice

Directions

1. Heat oil over medium-high heat.
2. Add eggplant and stir-fry until slightly browned (~4 minutes).
3. Add the onion and garlic and stir-fry for another minute or so.
4. Add the curry paste, fish sauce, coconut milk, chicken stock, and tofu and bring to a boil.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes.
6. Add green onions, cilantro, basil (if using), and lime juice.
7. Season to taste with salt and pepper and serve with rice.