Contributed by Lisa/Urban Harvest (adapted from The Essential Vegetarian Cookbook)

This is an extremely forgiving recipe - use it to accommodate veggies that might otherwise be difficult to use - eggplant, celeriac, cubed and peeled squash, sweet potatoes, etc, etc!

Ingredients

1 Tbsp oil
1 medium onion, chopped
1-2 Tbsp green curry paste
1 medium sweet potato
1 1/2 cups (12 fl oz) coconut milk
1 cup water
1 medium eggplant, quartered & sliced
6 kaffir lime leaves (optional)
2 Tbsp fish sauce (optional)
2 Tbsp lime juice
2 tsp lime rind
2 tsp soft brown sugar
Fresh cilantro leaves

Instructions

Heat the oil in a large wok or frying pan. Add onion and curry paste; stir for 3 min over medium heat. Add coconut milk and water to the wok. Bring to a boil; reduce heat and simmer, uncovered, for 5 min.

Peel and cut the sweet potato into cubes; add to the wok and cook for 6 min. Add eggplant and kaffir lime leaves to the wok; cook for 10 min, or until vegetables are very tender, stirring occasionally.

Add the fish sauce, lime juice and rind, and sugar to the wok. Toss until well-combined. Sprinkle with fresh cilantro; serve over steamed rice.

Read more recipes