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thai vegetable curry

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B3, C
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Chopped onions

  2. 2 cups Diced eggplant; (1 inch cubes)

  3. 2 cups Diced sweet potatoes; (1 inch cubes)

  4. 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.)

  5. 1 1/2 cup Unsweetened pineapple juice

  6. cup Water

  7. teaspoon Salt

  8. 2 cups Small cauliflower florets

  9. 1 cup Green beans; (1 1/2 inch pieces)

  10. 1 cup Chopped red bell pepper

  11. 1 Tomato diced

  12. 3 tablespoons Fresh lime juice

  13. 2 tablespoons Chopped fresh basil or cilantro

  14. Cooked rice

  15. A few spring fresh basil or cilantro

Instructions Jump to Ingredients ↑

  1. In a covered soup pot saut 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.

  2. Serve on rice with a few sprigs of fresh herbs.

  3. Posted to fatfree digest by "Jan Gordon" on Apr 19, 1999, converted by MM_Buster v2.0l.

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