Thai Basil Curry Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.