Green Curry with Sweet Potato and Eggplant
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.
vegetable oil
1
tablespoon
onion, chopped
1
green curry paste, or more to taste
1
tablespoon
eggplant, quartered and sliced
1
coconut milk
1
(14 ounce) can
vegetable stock
1
cup
sweet potato, peeled and sliced
1
makrut lime leaves 
6
lime juice
2
tablespoons
lime zest
2
teaspoons
soft brown sugar
2
teaspoons
salt
 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.
