Thai Vegetable Curry

In this stew, pineapple juice replaces the coconut milk that would traditionally be used. Enjoy!

• Ready In: 1 hr 5 mins
• Yields: 4-6 portions

Ingredients

• 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)

Directions

1. In a covered soup pot, saute the onions in the oil for about 5 minutes.
2. Stir in the eggplant, sweet potatoes, and curry paste.
3. Add the pineapple juice, water, and salt.
4. Bring to a boil, and then reduce the heat and simmer for 5 minutes.
5. Add the cauliflower and green beans and cook for another 5 minutes.
6. Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
7. Simmer until the vegetables are tender, about 10 minutes.
8. Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.