Cod Eggplant and Potato Curry
Ingredients
- 2 small eggplants (or use 3 zucchini), cut into chunks
- 1 (14.5-oz) can low-sodium chicken broth
- 1 (13.5-oz) can unsweetened coconut milk
- 3 Tbsp green curry paste
- 2 Yukon Gold potatoes, peeled and cut into chunks
- 3/4 tsp salt, divided
- 3/4 tsp pepper, divided
- 1 1/2 lb fresh or frozen (thawed) cod fillets, cut into 6 pieces
- 1/4 cup chopped fresh basil
- Lime wedges
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