Name: Thai Vegetable Curry
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Thai		1	servings

INGREDIENTS

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

INSTRUCTIONS

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" <jan@gordon.com> on Apr 19, 1999,
converted by MM_Buster v2.0l.

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