Thai Basil Curry Vegetables

  • Prep Time : 30 min
  • Cook Time : 30 min
  • Ready Time : 60 min

Servings

6

Ingredients

    Curry Paste

    • 1 cup Thai basil leaves, firmly packed
    • 2 medium shallots, coarsely chopped
    • 1/4 can cilantro leaves, firmly packed
    • 2 tablespoons fresh mint leaves
    • 1 tablespoon Thai green chile paste
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon agave nectar
    • 2 clove

    Vegetables

    • 2 tablespoons canola oil
    • 1 pound eggplant, cut into 1-inch pieces 4 cups
    • 1 pound zucchini cut into 1-inch pieces 3 cups
    • 2 red bell peppers cut into 1-inch pieces 2 cups
    • 3/4 cup light coconut milk
    • 3/4 cup low-sodium vegetable broth

    Directions

    To make Curry Paste:
    Place all ingredients in blender or food processor, and pulse until smooth paste forms, adding up to 3 Tbs. water if necessary.

    To make Vegetables:
    Heat oil in large Dutch oven over medium-high heat. Add eggplant, zucchini, and bell peppers, and sauté 5 to 7 minutes, or until vegetables begin to soften. Add Curry Paste and cook 3 to 4 minutes, stirring often. Add coconut milk and broth and bring to a simmer. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender, stirring occasionally. Season with salt and pepper, and serve with rice, if desired.

    Source: Vegetarian Times

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    5 + 2 =