Kūmara and eggplant green curry
A delicious green curry ideal for vegans if a curry paste without shrimp paste or fish sauce is used.
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
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.