Thai Vegetable Curry

• 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 tomatoes, 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)

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.

onion, vegetable oil, eggplants, sweet potatoes, thai curry, pineapple juice, water, salt, cauliflower, green beans, red bell pepper, tomatoes, lime juice, fresh cilantro, rice, basil, peanuts

Taken from www.food.com/recipe/thai-vegetable-curry-43731 (may not work)