Coconut Green Curry with Sweet Potato and Eggplant

Coconut Green Curry with Sweet Potato and Eggplant

Name: Coconut Green Curry with Sweet Potato and Eggplant
Total time: 50 min
Yield: 5
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 tablespoon green curry paste, or more to taste; 1 eggplant, quartered and sliced; 1 can (400ml) coconut milk; 240 ml 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, to taste

A delightful, traditional vegan Indian dish featuring sweet potatoes and eggplant in a creamy coconut milk base, seasoned with green curry and lime.

50 min

easy

277kcal

calories

25g

carbohydrates

20g

fat

fiber

protein

189mg

sodium

sugar

Dinner Indian

Ingredients

1 tablespoon vegetable oil

1 onion, chopped

1 tablespoon green curry paste, or more to taste

1 eggplant, quartered and sliced

1 can (400ml) coconut milk

240 ml 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, to taste

Directions

Step 1

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

Step 2

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