Vegan Roasted Sweet Potato & Eggplant Red Curry
This vegan twist on the Thai classic “Ghang Phed Ped Yang” (roasted duck and lychee red curry) strikes the perfect balance of sweet, spicy, and savory flavors. Instead of duck, we’ve swapped in roasted sweet potatoes, eggplant, and cherry tomatoes for a hearty, plant-based alternative. Paired with creamy coconut milk, tangy lychees, and vibrant aromatics, this curry is a celebration of authentic Thai flavors in a lighter, vegan-friendly form. Perfect for anyone looking to enjoy a comforting and flavorful dish with a plant-based twist!
Vegan Roasted Sweet Potato & Eggplant Red Curry
Ingredients
Curry Base:
- ¼ cup red curry paste
- 13.5 fl.oz coconut milk
Main Ingredients:
- 1 medium sweet potato cut into bite-sized chunks
- 1 medium eggplant cut into bite-sized chunks
- ½ cup cherry tomatoes
- 1 cup canned lychees about 6 lychees, drained (reserve 2 tablespoons of the juice)
- ¼ cup Thai basil leaves cleaned and picked
- 5 Makrut lime leaves torn
Seasoning:
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce or soy sauce for a vegan option
Optional Garnish:
- Thai basil leaves cleaned and picked
- Kaffir lime leaves chiffonade
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Optionally, season with smoked paprika or garlic powder for added flavor.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding for even roasting.
- Roast for 15-20 minutes, flipping halfway through, until the sweet potatoes are tender, the eggplant is golden, and the cherry tomatoes are blistered.
Prepare the Curry Base:
- In a medium-sized pot, heat 2 tablespoons of coconut milk over medium heat.
- Add the red curry paste and stir until well combined, fragrant, and the oil begins to separate, about 2 minutes.
Incorporate the Ingredients:
- Add the roasted sweet potato, roasted eggplant, roasted cherry tomatoes, reserved lychee juice, and the remaining coconut milk.
- Stir gently to combine and bring the mixture to a boil.
Season and Add Aromatics:
- Reduce the heat to a gentle simmer.
- Add the canned lychees, Thai basil, torn Makrut lime leaves, palm sugar, and fish sauce.
- Stir to distribute the flavors evenly and let it simmer for 3–5 minutes to meld the flavors.
Finish and Garnish:
- Taste the curry and adjust the seasoning as needed (more fish sauce/soy sauce for saltiness or palm sugar for sweetness).
- Serve hot in bowls, garnished with Thai basil, chili oil, basil oil, or chiffonade kaffir lime leaves for an aromatic finish.
Video
Notes
Serve this delicious curry with a bed of steamy jasmine rice or quinoa for a wholesome and satisfying meal.
