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Thai Eggplant & Potato Curry Recipe

Thai Eggplant & Potato Curry Recipe

Thai Eggplant & Potato Curry Recipe

4-6 servings / 4 steps / 9 ingredients

Tofu Nu Spice

This incredibly delicious Thai curry dish was created by Bina's sister, Bakty, and we thank her for this addition! Full of fresh veggies, this vegan dish features SugarRoti Tofu Nu Spice for maximum flavor and balanced heat. This healthy dinner will be on the table in under 40 minutes.

Spice Level


  • 4 tablespoons coconut oil
  • 1 SugarRoti Tofu Nu Spice Package
  • 1 eggplant, cut into cubes (soaked in water)
  • 1 medium potato, cut into cubes (soaked in water)
  • 1 bunch kale, stem removed, chopped
  • 1 medium carrot, chopped
  • 1 can coconut milk
  • 1 can baby corn (or frozen corn)
  • 2 cups broth (we used vegetable broth)
  • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
  • ¼ cup fresh cilantro, finely chopped


  1. Heat olive oil in a large skillet or wok over medium heat. Add SugarRoti Tofu Nu Spice Package and sauté until spices are sizzling and fragrant (1-2 min).
  2. Add serrano and sauté. Drain eggplant, potatoes, add to plan with 1 cup of broth. Combine and cook until eggplant and potatoes are soft (10-15 min).
  3. Add kale, carrots, corn and remaining broth and bring to a slight boil. Mix in coconut milk (5-10 min).
  4. Remove chili pepper and garnish with cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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