Thai vegetable curry

1 servings

Ingredients

Quantity Ingredient
1 cup Chopped onions
2 cups Diced eggplant; (1 inch cubes)
2 cups Diced sweet potatoes; (1 inch cubes)
3 tablespoons Thai curry paste; (note, I used Thai green curry paste, and only used 2 tablespoons, we love hot and spicy and this was plenty for us.)
1½ cup Unsweetened pineapple juice
½ cup Water
½ teaspoon Salt
2 cups Small cauliflower florets
1 cup Green beans; (1 1/2 inch pieces)
1 cup Chopped red bell pepper
1 Tomato diced
3 tablespoons Fresh lime juice
2 tablespoons Chopped fresh basil or cilantro
Cooked rice
A few spring fresh basil or cilantro

Directions

In a covered soup pot sauté the onions in small amount of water for about 5 minutes. Stir in the eggplant and sweet potatoes and curry paste. Add the pineapple juice, water and salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Add cauliflower and green beans and cook for another 5 minutes. Stir in peppers, tomatoes, lime or lemon juice and herbs. Simmer until the vegetables are tender, about 10 minutes.

Serve on rice with a few sprigs of fresh herbs.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Apr 19, 1999, converted by MM_Buster v2.0l.

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