Thai Vegetable Curry
|1 cGreen beans; (1 1/2 inch|
|3 tbThai curry paste; (note, I|
|2 cDiced sweet potatoes; (1|
|1 Tomato diced|
|2 cDiced eggplant; (1 inch|
|1 cOnions; chopped|
|1 cChopped red bell pepper|
|1 1/2 cUnsweetened pineapple juice|
|2 tbChopped fresh basil or|
|A few spring fresh basil or|
|3 tbFresh lime juice|
|2 cSmall cauliflower florets|
Thai Vegetable Curry Preparation
In a covered soup pot saute 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"
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