How To Make Vegan Sweet Potato & Eggplant Red Curry | Hong Thaimee x CookUnity

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade red curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier with fresh ingredients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

Preheat the oven to 400°F.

Slice the eggplant into small coins about 1 cm thick and cut in half if some pieces are too big.

Peel the sweet potatoes and cut into small bite-sized pieces.

Line a baking sheet with parchment paper.

Transfer the sliced eggplant and sweet potatoes onto the sheet tray, add olive oil and season with salt, then toss everything together.

Place the sheet tray in the preheated oven to roast the vegetables.

Rinse the Jasmine rice and quinoa together, then add water and bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes.

In a pot, heat coconut milk or coconut cream and stir in the red curry paste, cooking for 2 to 3 minutes until the paste is cooked.

Add the remaining coconut milk and stir until well combined, then taste and balance with coconut or palm sugar and a pinch of salt.

Tear the lime leaves in half to release the oils and add them to the curry along with the Thai basil, lowering the heat before adding the herbs.

Cook the curry for less than 10 minutes until done, while the vegetables are roasting.

Plate the dish by placing the rice on the bottom and transferring the roasted vegetables on top.

Pour the curry sauce over the vegetables and garnish with extra basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens