Prepare eggplant. Cut eggplant into pieces that are about ½-inch thick and a few inches long. Soak in plenty of water with 1 tbsp salt for 30 minutes. (This draws out moisture and makes the eggplant's texture irresistible!!) Drain and pat the eggplant until dry. Heat 1 tbsp oil in a pan over medium heat and cook the pieces until tender, which should take around 10 minutes. Flip the pieces occasionally.
Prepare tofu. Press tofu down with a heavy object for at least 15 minutes. Then cut into rectangles. In the same pan as the eggplant, heat 1 tbsp oil in a pan over medium heat and pan fry the tofu until slightly crisp and golden-brown, about 4-5 minutes per side. Set aside. While the eggplant and tofu cook, you can start the curry!
For the Malaysian curry powder, add all the ingredients to a bowl.
In a large pot, heat 1 tbsp oil over medium heat. Add the curry powder and stir frequently, making sure the spices don't stick to the pot. Then add the shallot, garlic, ginger, and salt. Combine well with the spices for a couple minutes.
Add carrots and potatoes, followed by the vegetable stock or water. Bring to a simmer. Once the vegetable stock is bubbling, add coconut milk. Bring this to a boil and then reduce to a simmer. Simmer for 20-25 minutes until the curry is thick and the potatoes are soft.
Toss in the bok choy and spinach. Allow them to wilt.
Garnish with scallion greens and serve with jasmine rice!