Vegetables with Sweet Potatoes and Eggplant Curry

Name: Vegetables with Sweet Potatoes and Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp of oil; 375 ml of coconut milk; 250 ml of water; 1 medium minced onion; 1 unit – 2 tbsp of green curry; 10 unit .5 oz of diced sweet potatoes; 9 oz of eggplant cut in fourths; 2 tbsp of grated lime rind; 6 unit kaffir lime leaves; 2 tbsp of fish sauce; 2 tbsp of lime juice; 2 tbsp of brown sugar

A delightful vegetarian curry that will loved by all, vegetarian or not!

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

of oil
1 tbsp
of coconut milk
375 ml
of water
250 ml
minced onion
1 medium
– 2 tbsp of green curry
1 unit
.5 oz of diced sweet potatoes
10 unit
of eggplant cut in fourths
9 oz
of grated lime rind
2 tbsp
kaffir lime leaves
6 unit
of fish sauce
2 tbsp
of lime juice
2 tbsp
of brown sugar
2 tbsp

Method

Heat oil in a large pan or wok over medium-high heat. Add minced onion and cook for 2-3 minutes until fragrant and softened.

Stir in the green curry paste and cook for 1-2 minutes, stirring constantly to combine with the oil and onion.

Pour in the coconut milk and water, stirring well to incorporate the curry paste evenly throughout the liquid.

2 minutes

Add the diced sweet potatoes and eggplant pieces to the curry base. Stir to coat with the sauce.

Bring the mixture to a gentle simmer over medium heat. Add the kaffir lime leaves.

20 minutes

Simmer for 20-25 minutes until the sweet potatoes and eggplant are tender but not mushy, stirring occasionally to ensure even cooking.

Stir in the fish sauce, lime juice, brown sugar, and grated lime rind. Taste and adjust seasoning as needed.

Simmer for another 2-3 minutes to allow the flavors to meld together. Serve hot in bowls.

Vegetables with Sweet Potatoes and Eggplant Curry

Ingredients

Method

What Makes This Variant Distinct

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