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Eggplant greencurry


Eggplant greencurry:

  • 1/4 cup (60 milliliters) vegetable oil
  • 1 eggplant (about 500 grams), cut into large cubes
  • 1 red bell pepper, diced
  • 1 onion, minced
  • 1 tablespoon green curry paste
  • 1-1/2 cups (375 milliliters) canned coconut milk
  • 2 teaspoons maple syrup or cane sugar
  • 2 kaffir lime leaves
  • Salt, to taste
  • Steamed rice, to serve


  1. In a saucepan over high heat, heat the oil, then add the eggplant, red bell peppers, and onions. Sauté for five minutes.
  2. Add the curry paste. Stir to combine, then keep cooking for two minutes.
  3. Stir in the coconut milk, then add the maple syrup and kaffir lime leaves.
  4. Bring to a boil, lower the heat, and simmer for 15 minutes, or until the vegetables are tender.
  5. Adjust the seasoning, if needed, and serve over steamed rice. 


Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.