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spicey Thai curry

Another spicy dish from _Moosewood Restaurant Lowfat Favorites_ , made
it over the weekend for the first time.  The first
meal we enjoyed it over brown rice.  The leftovers I mixed with cooked soba
noodles, we liked it this way even better, partly because the flavors
mingled better overnight, and partly because we love noodles.

Don't be intimated by the number of ingredients, it is pretty quick to make.

Oh, it says:
4 - 6 servings
per 8 ounce serving-
136 calories (but that is before I omitted 1 tablespoon oil)
2.7 grams protein
2.3 grams fat (also including the omitted oil)
28 grams carbohydrates
222 mg sodium
3.7 grams dietary fiber

Thai Vegetable Curry

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.)
1 1/2 cups unsweetened pineapple juice
1/2 cup water
1/2 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.

Jan G