Aubergine and sweet potato Thai red curry

Recipe printed from www.easycheesyvegetarian.com

Ingredients

1 large sweet potato
1 aubergine (eggplant)
2 tbsp oil, divided
1 onion, diced
5 medium mushrooms, diced
2 cloves garlic, minced
1 handful green beans, trimmed and cut in half
2 tbsp vegetarian Thai red curry paste
200 ml (~ 3/4 cup) coconut milk - I used light
150 ml (~ 1/2 cup) vegetable stock
5 stalks Tenderstem broccoli
120 g cooked chickpeas (1/2 a standard tin, or ~ 3/4 cup)
To serve: white rice, fresh coriander (cilantro) (optional)

Instructions

Peel the sweet potato, and cut into chunks. Also dice the aubergine (eggplant). Toss the two vegetables in a dash of oil, and spread them out on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until soft in the middle and crispy round the edges.
Meanwhile, heat a dash more oil in a large frying pan or wok. Add the onion and mushrooms, and cook over a medium heat for a few minutes, until slightly soft. Add the garlic and green beans, and cook for a few more minutes.
Add the Thai red curry paste, and mix to coat.
Pour in the coconut milk and vegetable stock, and add the Tenderstem broccoli and chickpeas, along with the roasted sweet potato and aubergine. Bring to a gentle simmer, and cook for another 5-10 minutes, until the vegetables are cooked to your liking.
Serve the Thai red curry with white rice, topped with fresh coriander (cilantro) if desired.

Nutrition

Nutrition Facts

Aubergine and sweet potato Thai red curry

Amount Per Serving (1 portion)

Calories 329 Calories from Fat 147

% Daily Value*

Fat 16.3g25%

Saturated Fat 6g30%

Cholesterol 0mg0%

Sodium 404mg17%

Potassium 1006mg29%

Carbohydrates 39.7g13%

Fiber 11.4g46%

Sugar 12.2g14%

Protein 9g18%

Calcium 50mg5%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.