Green Curry with Sweet Potato and Aubergine (Eggplant)


An ace curry — traditional, vegetarian, and tasty as all else! An Indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it. Garnish with shredded lime leaf and cilantro.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins


  • 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


  1. 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.

  2. 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
Vitamin C 9mg 47%
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.

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