Yield: 1 servings
|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|
|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.