Vegetables in Thai Red Curry with Sweet Potato Noodles

INGREDIENTS

2 tbsp

canola or coconut oil

medium onion, halved and thinly sliced

red bell pepper, cut into 1-inch chunks

1 handful

green beans, cut or broken into 1 1/2-inch pieces (about 1 cup)

small eggplant, cubed

4 cloves

garlic, chopped

medium tomatoes, cored, seeded and chopped

medium sweet potato, peeled and spiralized

1 can

coconut milk

2 cups

vegetable broth

2 tbsp

red curry paste (or to taste)

2 tbsp

fresh lime juice

1 tbsp

fish sauce (regular or vegan), soy sauce (regular or gluten-free) or coconut aminos

small bunch fresh basil (Thai if you can find it), leaves torn, reserving some for garnish