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Vegan Thai Green Curry with Eggplant and Potatoes

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Spicy and creamy vegan Thai green curry with eggplant and potatoes.

  • Author: Anastasia
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main course
  • Cuisine: Thai, Vegan

Ingredients

Scale
  • 1 medium eggplant, diced
  • 3 medium potatoes, diced
  • 1 garlic clove, minced
  • 23 tbsp green curry paste
  • 1 tsp ground cumin
  • 1 can full-fat coconut milk
  • 1/2 C vegetable stock or water
  • 1 tbsp sugar
  • juice of 1 lime
  • 3 Kaffir lime leaves
  • salt to taste
  • coconut oil for cooking
  • fresh cilantro to garnish

Instructions

  1. Heat coconut oil in a large sauté pan over medium heat. Add garlic, curry paste, cumin and stir until fragrant. Then add eggplant and potatoes and sauté for few minutes.
  2. Now pour coconut milk and vegetable stock, add Kaffir lime leaves and bring to a boil. Lower the heat, cover and let it simmer for 20-25 minutes or until vegetables are fork tender.
  3. In the end of cooking season with salt, sugar and lime juice, Taste for seasoning and adjust if needed.
  4. Switch off the heat and serve over rice or grains of your choice. Garnish with fresh cilantro.

Nutrition