Go meatless tonight with this recipe from the Moosewood Collective.
Yield: 4 to 6 servings
1 cup chopped onions
1 tablespoon canola or other vegetable oil
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2 cups diced eggplant (1-inch cubes)
2 cups diced sweet potatoes (1-inch cubes)
3 tablespoons Thai curry paste
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 peppers
1 tomato, diced
3 tablespoons fresh lime or lemon juice
2 tablespoons chopped fresh cilantro or basil
a few fresh basil or cilantro sprigs
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, if desired, some chopped peanuts.