Title: Thai Vegetable Curry
Categories: None
Yield: 1 servings

1 c Chopped onions
2 c Diced eggplant; (1 inch
-cubes)
2 c Diced sweet potatoes; (1
-inch cubes)
3 tb 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.)
1 1/2 c Unsweetened pineapple juice
1/2 c Water
1/2 ts Salt
2 c Small cauliflower florets
1 c Green beans; (1 1/2 inch
-pieces)
1 c Chopped red bell pepper
1 Tomato diced
3 tb Fresh lime juice
2 tb 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" on Apr 19, 1999,
converted by MM_Buster v2.0l.