Pumpkin curry with eggplant and tofu

Pour coconut oil into a large saucepan.

Add thinly sliced leek to heated oil and sauté over medium heat until the onion darkens and becomes soft (about 8-10 minutes).

Add eggplant (coarsely chopped), salt, and pepper to the onion. Simmer, stirring, until the eggplant is cooked. Add pieces of pumpkin, tofu, and spices to the mixture.

If necessary, add vegetable broth and simmer everything together for 5 minutes.