Thai Vegetable Curry
|Author:||Inspired by Moosewood Low-fat, pg. 268|
|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|
|2 cups||cauliflower florets|
|1 cups||green beans, cut (1 1/2" pieces)|
|1 cups||red bell peppers, chopped|
|3 tbsp.||fresh lime juice (or lemon juice)|
|2 tbsp.||fresh cilantro, chopped (or basil)|
- In a covered pot, sauté the onions in the oil for about 5 minutes.
- 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.
- 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.
- Simmer until the vegetables are tender, about 10 minutes. Serve on rice with a few fresh herb sprigs and fresh peanuts, if desired.