Source: dLife

Sweet potato, eggplant, cauliflower, green beans and red pepper simmered in a pineapple red curry.

Servings

1 cup fresh chopped onion
1 tbsp canola oil
2 cup fresh eggplant, cubed
2 cup sweet potatoes, cubed
2 tbsp red curry paste
1.5 cup unsweetened pineapple juice
0.5 cup cold water
0.25 tsp salt
2 cup fresh cauliflower , small florets
1 cup fresh green beans (cut into 11/2-inch pieces)
1 cup chopped red bell peppers
1 fresh tomatoes , diced
3 tbsp fresh lime juice (or lemon juice)
2 tbsp fresh cilantro , chopped (or basil)
1 cup cooked white rice
1 pinch fresh cilantro , sprigs (or basil, for garnish)
1 tbsp peanuts , chopped (for garnish)

1 In a large soup pot, saute the onions in the oil for about 5 minutes. Stir in the eggplant, sweet potatoes, and curry paste. Add the pineapple juice, water, and salt. Bring to a boil, and then reduce the heat and simmer for 5 minutes.
2 Add the cauliflower and green beans and cook for another 5 minutes. Stir in the peppers, tomatoes, lime juice, and cilantro. Simmer until the vegetables are tender, about 10 minutes.
3 Serve on rice with a few fresh herb sprigs and, if desired, some chopped peanuts.

Thai curry paste can be found in most gourmet food markets. In this stew, pineapple juice replaces the coconut milk that would traditionally be used, a switch that lowers the fat content considerably.