Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 3 Tablespoons olive oil 1 small shallot, chopped finely 1 Tablespoon grated fresh ginger 3 cups eggplant, peeled and chopped into 1 inch pieces 3 cups yellow squash, quartered lengthwise and chopped 2 cup carrots, peeled and sliced diagonally 1 Tablespoon lime peel, sliced finely 1-2 Tablespoons tamari or soy sauce 1 can light coconut milk 1-2 Tablespoons green thai curry paste 1 cup shelled beans or peas, cooked and drained salt to taste juice from 1/2 lime DIRECTIONS Heat oil in a large pot over medium heat. Cook shallot and ginger until tender, but not browned. Add eggplant, squash and carrots to pan, stir well and let sauté for 7-10 minutes, stirring occasionally. Stir in lime peel, tamari, coconut milk, curry paste and cooked beans. Bring to a simmer and allow to cook, uncovered, until squash and carrots are cooked to desired doneness. Taste for seasoning and add salt as needed. Squeeze in lime juice, stir and serve with chutney. Cover and refrigerate leftovers. Copyright © 2012 Stefanie Samara Hamblen |
