Thai Basil Curry Vegetables |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Vegetarian Times. Serve over jasmine rice. Ingredients:
1 cup firmly packed thai basil |
2 medium shallots, chopped |
1/4 cup firmly packed cilantro |
2 tablespoons fresh mint |
1 tablespoon thai green chili paste |
1 tablespoon fresh ginger, grated |
1 tablespoon agave nectar |
2 garlic cloves, peeled |
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.
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