Green Curry With Sweet Potato And Eggplant

A fragrant vegan curry with creamy coconut milk, tender sweet potato, and eggplant, infused with green curry paste, kaffir lime leaves, and a touch of lime for freshness.

Serves 4–6 and pairs perfectly with steamed rice.

ingredients

• 1 tbsp oil
• 1 onion, chopped
• 1–2 tbsp green curry paste
• 400 g eggplant (1 medium), trimmed, quartered and sliced
• 375 ml (1½ cups) coconut milk
• 250 ml (1 cup) vegetable stock
• 6 kaffir lime leaves
• 300 g orange sweet potato (1 medium, ~15 cm long), cut into cubes
• 2 tsp soft brown sugar
• 2 tbsp lime juice
• 2 tsp lime rind

method

Step 1: Heat the oil in a large wok or frying pan. Add the onion and green curry paste and cook, stirring, over medium heat for 3 minutes.

Step 2: Add the eggplant and cook for a further 4–5 minutes, or until softened. Pour in the coconut milk and vegetable stock, bring to the boil, then reduce the heat and simmer for 5 minutes.

Step 3: Add the kaffir lime leaves and sweet potato and cook, stirring occasionally, for 10 minutes or until the eggplant and sweet potato are very tender.

Step 4: Mix in the sugar, lime juice and lime rind until combined with the vegetables. Season to taste with salt.

Step 5: Garnish with some fresh coriander leaves and extra kaffir lime leaves if desired. Serve with steamed rice.

notes

• Using a sharp knife, quarter and sloce the