Yield: 1 servings
Measure | 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 \N | Tomato diced |
3 tablespoons | Fresh lime juice |
2 tablespoons | Chopped fresh basil or cilantro |
\N \N | Cooked rice |
\N \N | A few spring fresh basil or cilantro |
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.