SWEET POTATO AND EGGPLANT GREEN CURRY by allergy cooking my way

SWEET POTATO AND EGGPLANT GREEN CURRY

Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Healthy option for dinner, with all the flavours.

Serves: 4-6

Prep time: 20 mins

Cooking time: 30 mins

Ingredients

  • 2 tbsp coconut oil
  • 1 onion, diced
  • 1.2 tbsp green curry paste
  • 400mls (1 can) coconut milk
  • 200mls water (1/2 the used milk can
  • 2 medium sweet potatoes, cut to bite size pieces
  • 1 medium eggplant, cut to bite size pieces
  • 6 Kaffir lime leaves
  • 2 tbsp fish sauce (or soy sauce)
  • juice of 1 small lime
  • 1 tbsp honey
  • coriander leaves, fresh and chopped for garnish

Method

  • Heat oil in large pot (or wok) and add onions and curry paste, and cook for 3 minutes.
  • Add coconut milk and water, and simmer uncovered for 5 minutes.
  • Add sweet potato, eggplant and lime leaves and cook for 15 minutes on medium heat.
  • Once vegetables are tender, add fish/soy sauce, lime juice and honey and stir through.
  • Serve with cauliflower rice, and garnish with chopped fresh coriander leaves.

Notes


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