Recipe: Thai Vegetable Curry

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

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

cooked rice

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.