Thai Basil Curry Vegetables

• Curry Paste
• 1 cup firmly packed Thai basil
• 2 medium shallots, chopped
• 1/4 cup firmly packed cilantro
• 2 tablespoons of fresh mint
• 1 tablespoon thai green chili paste
• 1 tablespoon fresh ginger, grated
• 1 tablespoon agave nectar
• 2 garlic cloves, peeled
• Vegetables
• 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

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.

curry, basil, shallots, cilantro, mint, thai green chili paste, fresh ginger, nectar, garlic, vegetables, canola oil, eggplant, zucchini, red bell peppers, light coconut milk, vegetable broth

Taken from www.food.com/recipe/thai-basil-curry-vegetables-315503 (may not work)