Vegan Thai Green Curry with Eggplant and Potatoes
Spicy and creamy vegan Thai green curry with eggplant and potatoes.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: 4
- Category: Main course
- Cuisine: Thai, Vegan
Ingredients
- 1 medium eggplant, diced
- 3 medium potatoes, diced
- 1 garlic clove, minced
- 2-3 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
- 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.
- 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.
- In the end of cooking season with salt, sugar and lime juice, Taste for seasoning and adjust if needed.
- Switch off the heat and serve over rice or grains of your choice. Garnish with fresh cilantro.
Nutrition
- Calories: 379
- Sugar: 9.7g
- Sodium: 590mg
- Fat: 24.8g
- Saturated Fat: 19.9g
- Carbohydrates: 36.7g
- Fiber: 7g
- Protein: 5.4g
- Cholesterol: 0mg
Keywords: curry, spicy, eggplant, potatoes, coconut, vegan, vegetarian, gluten-free, Thai