Veggie Foodie

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

1. Heat oil in a large pan
2. 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
3. Add curry paste and cook for 3-4 minutes while regularly stirring
4. Add coconut milk and remaining broth and bring to a simmer
5. Cover, reduce heat to medium / low and simmer for 5-6 minutes till the vegetables are tender
6. Season with salt and pepper and serve with rice

Serves: 6

Inspiration source:

Vegetarian Times, July/August 2008, page 47