Creamy Green Curry with Sweet Potato and Aubergine: A Vegan Delight

Craving a flavorful and satisfying meal that’s both healthy and easy to make? Look no further! This creamy green curry with sweet potato and aubergine (eggplant) is a vibrant and delicious dish that’s perfect for weeknight dinners or impressing guests. This recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs. The sweetness of the sweet potato perfectly complements the earthy aubergine, while the green curry paste provides a spicy and aromatic base. Let’s dive into this culinary adventure!

Why You’ll Love This Green Curry

• Flavorful and Aromatic: The combination of green curry paste, coconut milk, and fresh vegetables creates a symphony of flavors that will tantalize your taste buds.
• Healthy and Nutritious: Packed with vitamins, minerals, and fiber from the sweet potato, aubergine, and other vegetables, this curry is a healthy and satisfying meal.
• Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it a great option for those with dietary restrictions.
• Easy to Make: With simple ingredients and straightforward instructions, this curry is quick and easy to prepare, even on busy weeknights.
• Customizable: Feel free to add or substitute vegetables based on your preferences and what you have on hand.

Ingredients You’ll Need

• Vegetables:
  • 1 large sweet potato, peeled and cubed
  • 1 large aubergine (eggplant), cubed
  • 1 red bell pepper, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 lime
  • 1 cup fresh spinach (optional)
• Curry Base:
  • 2 tablespoons green curry paste (adjust to taste)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar (or maple syrup)
• Aromatics & Herbs:
  • 2 tablespoons coconut oil (or other vegetable oil)
  • 1 stalk lemongrass, bruised (optional)
  • 4-5 kaffir lime leaves (optional)
  • Fresh cilantro, chopped (for garnish)
  • Thai basil, chopped (for garnish – optional)
• Serving:
  • Cooked rice, quinoa, or noodles

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Step-by-Step Instructions

Follow these simple steps to create your delicious green curry:

1. Prepare the Vegetables:
   • Wash and chop all the vegetables. Peel and cube the sweet potato and aubergine into bite-sized pieces. Slice the red bell pepper, chop the onion, mince the garlic, and grate the ginger.
2. Sauté the Aromatics:
   • Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-5 minutes, or until softened.
   • Add the minced garlic and grated ginger and sauté for another minute until fragrant.
3. Add the Curry Paste:
   • Stir in the green curry paste and cook for 1-2 minutes, allowing the aroma to develop. Be careful not to burn the paste. Adjust the amount of curry paste to your desired level of spiciness.
4. Introduce the Vegetables and Broth:
   • Add the cubed sweet potato, aubergine, and sliced red bell pepper to the pot. Stir to coat the vegetables with the curry paste mixture.
   • Pour in the coconut milk and vegetable broth. Add the lemongrass (if using) and kaffir lime leaves (if using).
5. Simmer the Curry:
   • Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sweet potato and aubergine are tender. Stir occasionally to prevent sticking.
6. Season and Finish:
   • Remove the lemongrass and kaffir lime leaves (if used).
   • Stir in the soy sauce (or tamari) and brown sugar (or maple syrup). Taste and adjust the seasonings as needed. Add salt and pepper to taste.
   • If using, stir in the fresh spinach during the last few minutes of cooking, allowing it to wilt.
   • Squeeze in the juice of half a lime for added brightness.
7. Serve:
   • Serve the green curry hot over cooked rice, quinoa, or noodles.
   • Garnish with fresh cilantro and Thai basil (if using).
   • Serve with lime wedges on the side for an extra zing.

Tips and Variations

• Adjust the Spice Level: The spiciness of the curry depends on the type and amount of green curry paste you use. Start with a smaller amount and add more to taste. You can also add a pinch of red pepper flakes for extra heat.
• Add Other Vegetables: Feel free to add other vegetables such as broccoli, cauliflower, zucchini, peas, or green beans.
• Add Protein: If you’re not vegan, you can add chicken, shrimp, or tofu to the curry. Add the protein during the last 15-20 minutes of cooking, or until it’s cooked through.
• Make it Creamier: For an even creamier curry, add a splash of coconut cream at the end of cooking.
• Add a Nutty Flavor: Stir in a tablespoon of peanut butter or cashew butter for a richer, nuttier flavor.
• Use Different Types of Curry Paste: While this recipe uses green curry paste, you can also experiment with red or yellow curry paste. Each type of paste will impart a slightly different flavor profile.
• Sweet Potato Variety: While orange sweet potatoes are common, you can use other varieties like Japanese sweet potatoes (white flesh) or purple sweet potatoes for visual appeal and slightly different flavor notes.
• Roast the Vegetables: For a deeper, more caramelized flavor, roast the sweet potato and aubergine before adding them to the curry. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes.
• Make it Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together and become even more delicious over time.

Serving Suggestions

This green curry is delicious served on its own, but it can also be paired with other dishes for a more complete meal:

• Rice: Serve over jasmine rice, brown rice, or sticky rice.
• Noodles: Serve with rice noodles or udon noodles.
• Quinoa: A healthy and nutritious alternative to rice.
• Naan Bread: Serve with warm naan bread for dipping into the curry sauce.
• Spring Rolls: A light and refreshing appetizer to complement the curry.
• Salad: A simple green salad with a light vinaigrette dressing.

Nutritional Information (Approximate)

(Per serving, approximate and may vary based on specific ingredients and portion sizes)

• Calories: 350-450
• Fat: 20-30g
• Carbohydrates: 40-50g
• Protein: 5-10g
• Fiber: 5-8g

This green curry with sweet potato and aubergine is a delicious and healthy meal that’s perfect for any occasion. With its vibrant flavors, creamy texture, and customizable ingredients, it’s sure to become a new favorite in your kitchen. So gather your ingredients, follow these simple instructions, and enjoy a taste of Thailand right at home!

FAQs

1. Can I use frozen vegetables? Yes, you can use frozen vegetables. Add them directly to the pot and cook until tender, adjusting cooking time as needed.

2. How long does this curry last in the refrigerator? This curry will last for up to 3 days in the refrigerator.

3. Can I freeze this curry? Yes, you can freeze this curry. Store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

4. Is green curry spicy? Green curry can be spicy, depending on the brand and amount of curry paste used. Start with a smaller amount and add more to taste.

5. Where can I find green curry paste? Green curry paste can be found in most Asian grocery stores and many mainstream supermarkets.

6. What is the difference between green, red, and yellow curry? The main difference between green, red, and yellow curry is the type of chili peppers used in the curry paste. Green curry uses green chilies, red curry uses red chilies, and yellow curry uses yellow chilies. Each type of paste has a slightly different flavor profile and level of spiciness.

7. Can I make this curry in a slow cooker? Yes, you can make this curry in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender. Stir in the spinach during the last 30 minutes of cooking.

8. Can I use light coconut milk? While you can use light coconut milk, full-fat coconut milk will result in a creamier and richer curry. Light coconut milk may make the curry thinner.

9. Is there a substitute for aubergine (eggplant)? If you don’t have aubergine on hand, you can use zucchini as a substitute, although the flavor will be slightly different.

More Vegan Curry Recipes to Try

• Red Lentil Curry
• Chickpea Curry
• Butternut Squash Curry

Enjoy making and eating your delicious green curry with sweet potato and aubergine!