This deliciously spicy, creamy, & flavourful curry dish is packed with veggies, healing herbs & spices, & satiating coconut milk to create a filling meal any day of the week!
Preheat oven to 400F & line a baking sheet with parchment paper. Toss eggplant and zucchini in olive oil, salt, & pepper. Spread into single layer on baking sheet & roast for 20 mins until browned. Remove from oven & set aside.
While eggplant & zucchini are cooking, place a large saucepan over medium heat.
Add coconut oil to the saucepan and once melted add curry paste. Let the curry paste toast a couple of minutes. It will start to brown, bubble, and stick to the bottom of the pot. This is good news!
Once curry paste is toasted add garlic, ginger, lemongrass, & onions to the pot & stir to combine. Allow to brown an additional 2-3 minutes. Stir in coconut milk and 3 cups of water or broth.
Once mixed together stir in rice vinegar, tamari, fish sauce, coconut palm sugar, nutritional yeast, kaffir lime leaves, & salt.
Cover and bring to a gentle boil then reduce to a simmer 15 minutes. Taste & add extra salt if needed. Stir in broccoli, green beans, red pepper, zucchini, and eggplant five minutes before serving.
Serve over coconut rice with chosen garnishes.