Kūmara and eggplant green curry

Make this your own with vegetables you love.


Serves 4

1 Tbsp canola oil
1 onion, chopped
2 Tbsp green curry paste
1 large eggplant, chopped
1 x 400ml can coconut cream
2 cups vegetable stock
1 large orange kūmara, chopped
pinch salt
white pepper to taste
4 Kaffir lime leaves
1 tsp brown sugar
1 Tbsp lime zest


Heat oil in a large heavy-based saucepan.
Add onion and curry paste and stir fry for 2-3 minutes.
Add eggplant, coconut cream, stock, kūmara, salt, pepper and Kaffir lime leaves.
Cook, stirring occasionally, for about 15 minutes or until the vegetables are tender.
Stir in the brown sugar.
Serve, garnished with lime zest.