thai vegetable curry
- Categories
- None
- 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 | Tomato diced |
| 3 tablespoons | Fresh lime juice |
| 2 tablespoons | Chopped fresh basil or cilantro |
| Cooked rice | |
| 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.
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