Vegan Curry With All the Vegetables

Name: Vegan Curry With All the Vegetables
Ingredients: 1 1/4 cups neutral oil, divided; 2 small eggplants, cut into 2-inch long matchsticks; 8 ounces red jalapeños, roughly chopped (about 2 cups); 1 shallot, roughly chopped; 4 garlic cloves; 2 stalks lemongrass, white parts roughly chopped (green parts discarded); 5 slices galangal; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 6-7 cups vegetable stock; 10 pieces of fried tofu puffs, rinsed in hot water and halved; 3 pandan leaves, tied into knot; 3 cups cabbage, roughly chopped; 2 tomatoes, cut into wedges; 5 ime leaves, stems removed and thinly sliced; 5 curry leaves, plus more as desired; 1 1/2 palm sugar rounds (about 22 grams), roughly chopped; 2 teaspoons kosher salt, plus more to taste; 1/4 teaspoon mushrooms seasoning or vegetable bouillon, plus more to taste; 4 ounces okra, tips removed and sliced; 1 cup coconut milk; 1 tablespoon freshly squeezed lime juice or tamarind juice, plus more to taste