Ingredients:
Curry paste
- 1 cup firmly packed Thai basil leaves
- 2 shallots, chopped
- ½ cup firmly packed cilantro leaves
- 2 tbsp fresh mint leaves
- 1 tbsp Thai green chili paste
- 1 tbsp grated fresh ginger
- 1 tbsp agave nectar or honey
- 2 cloves minced garlic
Vegetables
- 1 tbsp vegetable oil
- 1 lb eggplants, cut into 1 inch pieces (4 cups)
- 1 lb zucchini, cut into 1 inch pieces (3 cups)
- 2 red bell peppers, cut into 1 inch pieces (2 cups)
- 1 can coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
Method:
Curry paste
Put all the ingredients in blender / food processor and pulse to smooth paste. Add up to 3 tbsp water if necessary
Vegetables
- Heat oil in a large pan
- Add eggplants, zucchini and bell pepper and sauté for 5 to 7 minutes or until the vegetable begin to soften. Keep adding broth and make sure that the vegetables don’t burn / stick to the bottom of the pan
- Add curry paste and cook for 3-4 minutes while regularly stirring
- Add coconut milk and remaining broth and bring to a simmer
- Cover, reduce heat to medium / low and simmer for 5-6 minutes till the vegetables are tender
- Season with salt and pepper and serve with rice
Serves: 6
Inspiration source:
Vegetarian Times, July/August 2008, page 47
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