![](https://cdn.statically.io/img/www.allrecipes.com/thmb/54Sl9vHEuY34rmA3Fq54-vYThGc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4297434-af7a386b35cf4d68a34fe78aa3da8ef8.jpg)
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
Directions
-
Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
-
Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.
Nutrition Facts (per serving)
277 | Calories |
20g | Fat |
25g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 277 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 15g | 77% |
Sodium 189mg | 8% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 7g | 25% |
Total Sugars 8g | |
Protein 4g | 8% |
Vitamin C 9mg | 10% |
Calcium 51mg | 4% |
Iron 3mg | 18% |
Potassium 668mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.