Thai Vegetable Curry

Author:Inspired by Moosewood Low-fat, pg. 268
Category:Main Courses


1 cups onions, chopped
1 tbsp. vegetable oil
2 cups eggplant, diced into 1" cubes
2 cups sweet potatoes, diced (1" cubes)
3 tbsp. Thai curry paste
1 1/2 cups pineapple juice, unsweetened
1/2 cups water
1/2 tsp. salt
2 cups cauliflower florets
1 cups green beans, cut (1 1/2" pieces)
1 cups red bell peppers, chopped
tomato, diced
3 tbsp. fresh lime juice (or lemon juice)
2 tbsp. fresh cilantro, chopped (or basil)


  1. In a covered pot, sauté the onions in the oil for about 5 minutes.
  2. Stir in the eggplant, sweet potatoes, and curry paste. Add the pineapple juice, water, and salt. Bring to boil, and then reduce the heat an simmer for 5 minutes.
  3. Add the cauliflower and green beans and cook for another 5 minutes. Stir in the peppers, tomatoes, lime or lemon juice and cilantro or basil.
  4. Simmer until the vegetables are tender, about 10 minutes. Serve on rice with a few fresh herb sprigs and fresh peanuts, if desired.