Step 1

Melt 1 tablespoon of coconut oil in a Dutch oven or saucepan over medium heat.

Step 2

Sauté the eggplant in the coconut oil for 5 to 6 minutes until it softens, adding 1 to 2 tablespoons of water as needed.

Step 3

Remove the eggplant from the pan and set it aside.

Step 4

Melt the remaining coconut oil in the pan.

Step 5

Sauté the onion for about 4 minutes until it softens.

Step 6

Stir the garlic, curry, turmeric, and ginger in with the onions and cook for 1 minute.

Step 7

Stir the tomato paste into the sautéed veggies along with the bell pepper and cook for about 2 minutes.

Step 8

Stir the broth and coconut milk in with the vegetables and bring to a boil.

Step 9

Reduce the heat and simmer for 10 minutes.

Step 10

Add the cooked eggplant and spinach to the vegetables, stirring until the spinach wilts.

Step 11

Stir the cilantro into the curry before serving.