Thai Vegetable Curry Recipe

Name: Thai Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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)

Servings: persons

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.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup chopped onion, 1 tablespoon vegetable oil, 2 cups diced eggplants (1-inch cubes), 2 cups diced sweet potatoes (1-inch cubes), and more.

Yes, Thai Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Vegetable Curry

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