Serves: 4
Total Calories: 268

1 tablespoon coconut oil
1 medium onion diced (1 1/2 cups)
2 teaspoons minced or grated ginger
1 heaping tablespoon yellow curry paste
1 (13 1/2-ounce) can coconut milk
1 cup water
1 large sweet potato peeled anc cut into 1 1/2 inch chunks
1 medium eggplant quartered lengthwise adn sliced into 1/2 inch thick pieces
4 Kaffir Lime leaves (optional)
1/4 cup lime juice
1 teaspoon grated lime zest
2 teaspoons honey
salt
1/4 cup cilantro or Thai basil, chopped

Heat coconut oil in a large wok or frying pan over mediumhigh heat. Add onion, ginger, and curry paste. Cook about 2 minutes, stirring. Add the coconut milk and water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Don’t cover the pan or the coconut milk will curdle. Add the sweet potato and continue to simmer for 6 minutes. Add the eggplant (and Kaffir Lime leaves) and cook for 30 minutes, or until the vegetables are very tender, stirring occasionally. Add lime juice and zest, honey, and salt to taste. Remove from heat and sprinkle with chopped cilantro or Thai basil. Serve with Coconut Rice.

Nutritional Facts:

Serves: 4
Total Calories: 268
Calories from Fat: 171

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos