Prep 30 mins
Cook 35 mins
In this stew, pineapple juice replaces the coconut milk that would traditionally be used. Enjoy!
- 1 cup chopped onion
- 1 tablespoon vegetable oil
- 2 cups diced eggplants (1-inch cubes)
- 2 cups diced sweet potatoes (1-inch cubes)
- 3 tablespoons thai curry paste (see the recipe I posted)
- 1 1⁄2 cups unsweetened pineapple juice
- 1⁄2 cup water
- 1⁄2 teaspoon salt
- 2 cups small cauliflower florets
- 1 cup cut green beans (1 1/2 inch pieces)
- 1 cup chopped red bell pepper
- 1 tomatoes, diced
- 3 tablespoons fresh lime juice or 3 tablespoons lemon juice
- 2 tablespoons chopped fresh cilantro or 2 tablespoons basil
- cooked rice
- 3 -5 sprigs fresh basil or 3 -5 sprigs cilantro
- chopped peanuts (optional)
- In a covered soup pot, saute the onions in the oil for about 5 minutes.
- Stir in the eggplant, sweet potatoes, and curry paste.
- Add the pineapple juice, water, and salt.
- Bring to a boil, and then reduce the heat and simmer for 5 minutes.
- Add the cauliflower and green beans and cook for another 5 minutes.
- Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
- Simmer until the vegetables are tender, about 10 minutes.
- Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.
This was a grat curry! I've never been a fan of curries with coconut milk, but I really liked it with the pineapple juice! When I juiced the lime (it really was a green lemon) I also zester the bugger and tossed in the zest as well. I served this over some quinoa for a great Indian-Inca meal (how's that for fusion cuisine?).
I loved this recipe, but if you're sensitive to heat I'd only use half the amount of the curry paste.
Okay...but I would definately try a different curry recipe next time. I had to add brown sugar and fish sauce...it improved the taste. Takes longer to cook everything that recipe specifies.