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Green Curry with Sweet Potato and Eggplant
Green Curry with Sweet Potato and Eggplant
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy coconut curry with sweet potatoes, eggplant, and aromatic green curry, finished with a touch of lime - a vegan Indian delight.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 tablespoon green curry paste, or more to taste
  • 1 eggplant, quartered and sliced
  • 1 (14 ounce) can coconut milk
  • 1 cup vegetable stock
  • 1 sweet potato, peeled and sliced
  • 6 makrut lime leaves
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest
  • 2 teaspoons soft brown sugar
  • salt
Instructions:
  • In a large wok or skillet over medium heat, heat oil until shimmering. Cook onion and curry paste, stirring occasionally, until fragrant, about 3 minutes. Add eggplant and continue cooking until softened, 4 to 5 minutes.
  • Combine coconut milk and vegetable stock with the eggplant mixture and bring to a boil. Reduce heat and simmer for about 5 minutes. Add sweet potato and lime leaves, then cook until vegetables are tender, about 10 minutes. Stir in lime juice, lime zest, and brown sugar until well combined. Season with salt.

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