ingredients

• 1 Tbsp olive oil
• 1 large onion, chopped
• 1 cup bell pepper, chopped
• 1 medium eggplant, cubed
• 1/2 cup coconut milk, light
•  ½ (4 oz ) cup water
• 1 Tbsp almond butter, smooth, not salted
• 4 Tbs yellow curry paste
• Pinch salt and black pepper
• 1 tsp smoked paprika
• 2 tsp cumin
• 1 cup (240-255g), tofu, firm or extra firm, cubed
• 2 cloves garlic, minced

instructions

• Preheat deep pot with oil. Add onions, bell pepper, and eggplant, and fry for 2 minutes.
• Add coconut milk, water, almond butter, yellow curry paste, salt, pepper, smoked paprika and cumin.
• Cover the pot and cook on low -medium heat for 10 minutes stir occasionally. Finally, add tofu and garlic and cook for 2-3 more minutes.
• Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates. Garnish with fresh cilantro