Date: Mon, 19 Apr 1999 09:20:36 -0700
From: "Jan Gordon" (email@example.com)
A spicy dish adapted 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.
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
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.