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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 14 |
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In this stew, pineapple juice replaces the coconut milk that would traditionally be used. Enjoy! Ingredients:
1 cup chopped onion |
1 tablespoon vegetable oil |
2 cups diced eggplants (1-inch cubes) |
2 cups diced sweet potatoes (1-inch cubes) |
3 tablespoons thai curry paste (see the recipe i posted) |
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 pepper |
1 tomato, diced |
3 tablespoons fresh lime juice or 3 tablespoons lemon juice |
2 tablespoons chopped fresh cilantro or 2 tablespoons basil |
cooked rice |
3 -5 sprigs fresh basil or 3 -5 sprigs cilantro |
chopped peanuts (optional) |
Directions:
1. In a covered soup pot, saute the onions in the oil for about 5 minutes.
2. Stir in the eggplant, sweet potatoes, and curry paste.
3. Add the pineapple juice, water, and salt.
4. Bring to a boil, and then reduce the heat and simmer for 5 minutes.
5. Add the cauliflower and green beans and cook for another 5 minutes.
6. Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
7. Simmer until the vegetables are tender, about 10 minutes.
8. Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.
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