Vegetables with Sweet Potatoes and Eggplant Curry

Description

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

• Original recipe

Ingredients

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

Directions

1. Place oil in a pan and fry the curry and onion for 3 minutes over medium flame.
2. Pour the water and coconut milk, bring to the boil, reduce the flame and let it boil uncovered for 5 minutes.
3. Add the sweet potatoes and wait for 6 minutes.
4. Add the eggplant and lime leaves; simmer everything for 10 minutes until the vegetables soften.
5. Add the fish sauce, lime juice, sugar and grated rind stirring everything.
6. Season it with coriander leaves and kaffir lime leaves as well.
7. Serve this dish with steam-cooked rice.
8. Instead of the eggplants you can use thai peas and coriander leave seasoning.