Thai Basil Curry Vegetables

Submitted by dicentra

"From Vegetarian Times. Serve over jasmine rice."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 6

ingredients

• Curry Paste

• 1 cup firmly packed Thai basil
• 2 medium shallots, chopped
• 1⁄4 cup firmly packed cilantro
• 2 tablespoons of fresh mint
• 1 tablespoon thai green chili paste
• 1 tablespoon fresh ginger, grated
• 1 tablespoon agave nectar
• 2 garlic cloves, peeled

• Vegetables

• 2 tablespoons canola oil
• 1 lb eggplant, cut in 1 inch pieces (4 cups)
• 1 lb zucchini, cut in 1 inch pieces (3 cups)
• 2 red bell peppers, cut in 1 inch pieces (2 cups)
• 3⁄4 cup light coconut milk
• 3⁄4 cup vegetable broth

directions

1. To make curry paste: Place all ingredients in a blender or food processor and pulse until smooth paste forms. Add water if necessary.
2. To make vegetables: heat oil in a large Dutch oven over medium high heat. Add vegetables and saute 5-7 minutes or until vegetables begin to soften.
3. Add curry paste and cook 3-4 minutes, stirring often.
4. Add coconut milk and vegetable broth and bring to a simmer.
5. Cover, reduce heat to low and simmer 15-20 minutes or until vegetables are tender, stirring occasionally.
6. Season with salt and pepper and serve with rice.