| 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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