Dark Days Challenge- Week 6- Sweet Potato and Eggplant Curry

Evidently I can only handle doing a recipe post every 2-3 weeks- I've not been keeping up with the Dark Days Challenge like I planned to! I've been making meals and home and they are mostly locally sourced, but I keep forgetting to take pictures, and pictures make it so fun!

Today's recipe is mostly SOLE (Sustainable, Organic, Local, Ethical), and it's about 3/4 local. There are some key ingredients that are not in season or do not grow here in Michigan ever- eggplant, for instance, is not prolifically growing outdoors here in January. BUT, I chose to feature this recipe because:
a) it is F*$^ing delicious
b) it features sweet potatoes that I bought & have stored, as well as some other local ingredients
c) it is F*$^ing delicious :)

Without further ado..

Sweet Potato and Eggplant Green Curry (vegetarian)

main ingredients

Ingredients:
2 medium sweet potatoes 
source: Downtown Ypsilanti Farmers' Market- 50 mile radius
1 medium eggplant
source: Ypsilanti Food Co-op- grown in the USA
1 tablespoons olive oil
source: Westwind Milling Co- 45 mile radius
1 medium onion
source: homegrown!
1 1/2 cups light coconut milk
  source: far away, bought it from Ypsi Food Co-op

  2 tablespoons green curry paste

  source: far away, bought it from Ypsi Food Co-op
  75 cups water
  source: tap water
  2 tablespoons lime juice
  source: far away, bought it from Ypsi Food Co-op 
  2 teaspoons lime zest
  source: far away, bought it from Ypsi Food Co-op 
  2 sprigs cilantro
  source: far away, bought it from Ypsi Food Co-op 
  1 handful of corriander seeds, ground-up
  source: harvest from my cilantro over the summer and dried!
  1 tablespoon salt
  source: far away, bought it from Ypsi Food Co-op 
  2 teaspoons soft brown sugar
  source: far away, bought it from Ypsi Food Co-op 

Directions:

• Heat the 1 tbsp of Oil to medium in a large frying pan/ skillet
• Peel and chop the onion. Then add to the frying pan once hot
• Add the green curry paste and let it cook with the onions for several minutes
• Add the coconut milk and water into the pan, and bring liquid to a boil. Once boiling, lower heat and simmer for 5 minutes
• Peel and chop sweet potatoes into 1" size pieces, and add to pan. Let cook for 10 minutes
• Chop eggplant, squeeze lime juice, zest lime, and add all to pan. Let cook for 10 minutes
• Grind up corriander and salt and add to pan, or add pre-ground spices
• Once veggies are tender, chop up the cilantro springs and add them to the pan. 
• Let the whole dish simmer for 10-15 minutes, then serve!