Eggplant-Potato-Tofu Curry

INGREDIENTS
2T, oil
100g, onion, sliced
1t, garlic, minced
20g, ginger, sliced
3T, Asian Organics Red Curry Paste
100g, potato, large dice
2 cups, Asian Organics Coconut Cream
1 cup, water
250g, eggplant, sliced diagonally
300g, tofu, sliced
1/4 cup, basil leaves
1t, Asian Organics Fish Sauce Alternative
2T, crispy fried onions (optional)

Heat pan using medium heat.  Add oil and sauté onion, garlic and ginger. Add curry paste and sauté until natural oils are extracted. Add potato, coconut cream and water; simmer until sauce thickens and potato softens. Add eggplant and cook for another 3 minutes. Gently mix in tofu, basil, and fish sauce. Bring to a boil and remove from heat. Top with crispy onions.

MAKES 4 SERVINGS.

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