Eggplant Green Curry. Another hearty recipe from The Buddhist Chef cookbook.
1 medium eggplant, cubed
1 red bell pepper, diced
1 small to medium onion, diced
1 tbsp green curry paste (add a bit more if needed)
1 tbsp maple syrup
1 can coconut milk (unsweetened)
3 kaffir lime leaves (fresh or dried)
Salt to taste
1 tbsp avocado oil for sautéing
2-3 bird eye chili (optional- I like it a bit spicy)
1-2 tbsp chopped fresh basil for topping (optional)
Brown rice, to serve
Sauté eggplant, red bell pepper, and onions for 5 min.
Add chili paste, and stir to combine. Cook another 2 min.
Add the rest of the ingredients, bring to a boil, and let simmer for 15 min on low heat.
Adjust seasoning if needed.
