Green Curry with Sweet Potato and Eggplant

Sweet potatoes and eggplant are boiled in creamy coconut milk and seasoned with green curry and lime in this traditional vegan Indian dish.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 277 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (14 ounce) can coconut milk
• 1 cup vegetable stock
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• salt
• 1 tablespoon green curry paste, or more to taste
• 6 makrut lime leaves
• 1 eggplant, quartered and sliced
• 1 sweet potato, peeled and sliced
• 2 teaspoons soft brown sugar

Recipe Instructions

Step 1

Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.

Step 2

Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.