Vegetarian thai curry with eggplant and sweet potato

I was in the mood for a vegetarian curry and wanted to use sweet potato and eggplant. Found these cute mini eggplants in my store and grabbed a sweet potato without knowing it had white flesh instead of orange. In fact I did not know there were more than one type of sweet potato. The white one is not as sweet and has a drier consistency than the orange one, but it taste quite sweet and was great in this curry.

Tip;
- I used kale but feel free to use spinach instead
- I wish I had some cilantro to spinkle on top
- If you don`t like eggplant, use zucchini
  

Vegetarian thai curry with eggplant and sweet potato
3 servings
4 shallots
2 garlic cloves
2 tsp tumeric
2-3 tbsp red thai curry paste
8 mini eggplants (or 2 large)
1 large sweet potato
1 big handfull kale or spinach
2 tbsp olive oil
1 tbsp sugar
1 tbsp fish sauce
1 2/3 cup coconut milk (full fat)
1 cup vegetable stock
1 tbsp lemon juice
Steamed basmati rice to serve

​- Cook the rice according to the packet instructions.
- Peel and dice the sweet potato.
- Cut the mini eggplant lengthwise. If using large ones, cut them in thick slices.
- Roughly chop the kale.
- Thinly slice the shallots and garlic.
- Brown the eggplant in a little olive oil in a frying pan over medium heat, set aside.
- Heat oil in a dutch oven or large skillet, add shallots and garlic and cook until soft and translucent.
- Add curry paste and tumeric, cook 1 minute.
- Pour in coconut milk, stock, sugar and fishsauce and bring to boil. Lower the heat and simmer for 5 minutes.
- Add sweet potato, cook 5 minutes and then kale and eggplants.
- Let it all simmer for about 10 minutes until the sweet potato is tender but not falling apart.
- Season with salt and lemon juice.
- Serve with steamed rice.