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September 16, 2025
Green Curry with Sweet Potato and Aubergine (Eggplant) Recipe
Green curry with sweet potato and aubergine delivers an absolutely ace vegetarian curry that combines traditional Indian spices with hearty vegetables. This flavorful dish features tender sweet potato chunks and silky eggplant pieces simmered in a vibrant green curry sauce. The combination of these vegetables creates perfect textural contrast while absorbing the aromatic spice blend beautifully. This traditional vegetarian recipe proves that plant-based curries can be just as satisfying as meat-based versions. When served properly, this curry becomes a crowd-pleasing meal that converts even dedicated meat lovers to appreciate vegetarian cuisine.
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
Servings:
5
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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 |
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| 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.
