A vibrant and flavorful Thai-inspired vegetable curry, perfect for a wholesome meal.
Heat a soup pot over medium heat and sauté the chopped onion in a bit of oil until softened.
Ensure the onion is translucent to bring out its sweetness.
Add the diced eggplant and sweet potato to the pot, stirring to combine.
Cut the vegetables into even pieces for uniform cooking.
Stir in the curry paste, ensuring it coats the vegetables evenly.
Toast the curry paste slightly to enhance its aroma.
Pour in the water and add the salt, bringing the mixture to a gentle boil.
Use vegetable broth instead of water for a richer flavor.
Add the cauliflower florets and cook until slightly tender.
Avoid overcooking to maintain a slight crunch.
Mix in the sliced red bell pepper and chopped tomatoes, cooking until all vegetables are tender.
Stir occasionally to prevent sticking.
Stir in the lime juice, cilantro, and basil, then remove from heat.
Add the herbs at the end to preserve their fresh flavor.
Serve the curry over cooked rice and garnish with chopped peanuts.
Use jasmine rice for an authentic touch.
