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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 27 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | 2. 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; garnish with shredded lime leaf and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
green curry paste	1	tablespoon		-	-	-	-
eggplant	1		quartered sliced	-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
potato	1		peeled sliced sweet	-	-	-	-
kaffir lime leaf	6			-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
lime zest	2	teaspoons		-	-	-	-
brown sugar	2	teaspoons	soft	13.325	2.5003	0.4171	0.20800000000000002
salt				-	-	-	-
kaffir lime leaf	1		shredded	-	-	-	-
cilantro	1	sprig	chopped	0.5111	0.0816	0.0473	0.0116

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.