Indian Eggplant Potato Curry by feastr

Ingredients

• 1 Eggplant (~ 11.3 oz)
• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)
• ½ Onion, yellow (~ 1.4 oz)
• 7.1 oz Potatoes (w/o skin)
• 4 twigs of Parsley, fresh or frozen (~ 2 ⁠½ tsp)
• 5.3 oz Tomatoes, diced, canned
• 2.6 oz Tofu
• 2 tsp Olive oil
• ½ cup Water
• ½ tsp Coriander, ground
• ½ tsp Crushed pepper
• 1 tsp Cumin, ground
• 1 tsp Garam masala
• ¼ tsp Turmeric, ground
• Salt
• Black pepper