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Vegan Green Curry with Sweet Potato and Eggplant

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
5 servings
Dinner Indian
Vegan Green Curry with Sweet Potato and Eggplant
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
1
Heat a generous amount of oil in a substantial cooking vessel over an intermediate heat setting. Introduce the onion and curry paste into the pan; cook and stir constantly until aromatic, approximately 3 minutes. Incorporate the eggplant into the mixture; cook until it becomes tender, around 4 to 5 minutes.
2
Add a substantial quantity of coconut milk and vegetable stock to the eggplant mixture. Bring the contents to a rolling boil; then decrease the heat and allow it to simmer until heated through, roughly 5 minutes. Add the sweet potato and lime leaves to the mixture; cook and stir until all the vegetables are tender, approximately 10 minutes. Introduce lime juice, lime zest, and brown sugar into the mixture; stir until everything is well combined. Season with salt to taste.