Thursday, February 2, 2012

Asian - Inspired Eggplant curry

To finish using the eggplant that sat lonely in the bottom drawer of my fridge, it was determined curry would be on order.

Curry leaves
Basil leaves
(and any other leaves you have, to taste)
Eggplant, diced
Onion, Sliced
Green or red pepper, sliced
Zucchini sliced
Tomato, roughly chopped
Potato, diced (i left it ou)

1 can coconut milk
Soy sauce (to taste)
chili pepper, to taste

In oil of your choice (I used coconut), add in your leaf spices. Allow to create an aroma (30ish seconds).
Add in onion, stir well. Add in your vegetables, stir to mix into the spices. Pour in the coconut oil and soy sauce. Cover.

Stir every 3-5 minutes to ensure items cook evenly. The eggplant (or potato) usually takes the longest, so serve over rice after all vegetables are cooked, around 25 minutes.


  1. 1 whole can of coconut oil? or are you meaning milk? i looked this up to try and make it tonight but i am not sure i could handle that much oil =)


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