Thai Pineapple Yellow Curry with Vegetables - Sprinkles & Sea Salt

Ingredients

• 1 tbsp coconut oil
• 1 tbsp shallots, minced
• 1/2 tbsp ginger, minced
• 1 1/2 cups thai eggplant, sliced (about 3 eggplants)
• 3/4 cup carrots, sliced
• 2 tbsp yellow curry paste
• 1 13.5oz can coconut milk
• 1 tbsp palm sugar*
• 2 tsp lime juice
• 1/2 tsp salt
• 1/2 cup red pepper, chopped
• 1/2 cup snow peas
• 1 cup pineapple, peeled, cored and chopped small
• 4-5 lime leaves (optional)**
• fresh cilantro (optional)
• thai basil (optional)
• roasted, salted cashews (optional)